How to use your new MicroPro Grill
MicroPro
MicroPro Grill Recipes Appetizers
• Bacon Bomb Dip & Garlic Butter
Crostini
• Bacon Wrapped Asparagus
• Bacon Wrapped Avocado Fries
• Bacon Wrapped Chicken Tenders
• Bacon Wrapped Cream Cheese
Pickles
• Bacon Wrapped Jalapeno Poppers
• Bacon Wrapped Mushrooms
• Bacon Wrapped Smokies
• Bang Bang Shrimp Tacos
• Black Bean Burgers
• Buffalo Chicken Quesadilla
• Cajun Chicken Wings
• Caprese Stuffed Mushrooms
• Chicken Quesadilla
• Chili Brown Sugar Chicken Wings
Roasted Red Pepper Sauce
• Chorizo Stuffed Poblano Peppers
• Creole Crab Cakes
• Creole Salmon Patties with Spicy
Dill Sauce
• Crispy Parmesan Zucchini
• Garlic Parmesan Bites
• Garlic Parmesan Potato Wedges
• Ginger Coriander Pot Stickers
• Grilled Chicken Taquitos with Lime
Cilantro Dressing
• Grilled Chipotle Beef Taquitos
• Grilled Lemony Shrimp
Grill
Recipes and Cooking Guide
• Grilled Pork Sopes with Roasted
Tomatillo Sauce
• Grilled Potatoes and Asparagus
• Grilled Thai Chicken Wings
• Honey Sriracha Chicken Wings
• Jalapeño Cheese Crisps
• Loaded Potato Planks
• Maui Shrimp
• Oriental Sticky Chicken Wings
• Parmesan Crisps
• Pepperoni Pizza Quesadilla
• Pizza Rolls
• Potato Skins
• Potato & Cheese Latkes
• Quick Nachos
• Ricotta Stuffed Mushrooms
• Roasted Tomato Bruschetta
• Rosemary Roasted Nuts
• Sassy Cajun Crab Stuffed
Mushrooms
• Sausage Rolls with Creamy Honey
Mustard Sauce
• Shrimp & Spinach Quesadilla
• Spicy Cilantro Lime Shrimp
• Spicy Nuts
• Spicy Salmon Bites
• Spinach Asiago Chicken Hash
Browns
• Spinach Mushroom Feta Cheese
Quiche, crust less
GRILL Position:
• Stuffed Sliders with Blue Cheese
and Bacon
• Stuffed Sliders with smoked
Cheddar and Bacon
• Stuffed Turkey Sliders with Goat
Cheese & Roasted Red Pepper
Relish
• Swedish Turkey Meatballs
• Swiss & Ham Quiche, crust less
• Tahini Chicken Wings with Spicy
Peanut Sauce
Place cover so that it sets inside the MicroPro Grill.
Grilling position for grilling paninis, grilled cheese, burgers,
chicken, fish, grill and sear paninis, meats and vegetables.
GRILL Position
CASSEROLE Position:
Place cover so it sets on top of the MicroPro Grill.
Casserole position for making casseroles, cobblers,
enchiladas, crisp desserts, au gratin potatoes, pizza.
CASSEROLE Position
Tips
• Always pat meat dry prior to grilling. Higher water content may cause an unwanted steaming effect.
• Do not salt the meat prior to grilling to avoid steaming effect.
• For thinner cuts (like chicken cutlets), frozen meat grills better.
• For thicker cuts, grill fresh or thawed.
MicroPro Grill Recipes Party Dips & Salads
Party Dips Salads
• Bacon & Blue Cheese Spinach • Chicken Caesar Salad Boats
Artichoke Dip • Chicken Cobb Salad
• Bacon & Smoked Gouda Dip • Greek Chicken Salad
• Buffalo Shrimp Dip • Green Goddess Cobb Salad
• Buffalo Wing Dip • Grilled Chicken & Vegetable
• Chili Cheese Dip Panzanella
• Chili Queso Dip • Grilled Chili Lime Chicken Fajita
• Hot Bacon & Cheddar Dip Salad
• Jalapeño Popper Dip • Pecan Crusted Mozzarella Salad
• Loaded Baked Potato Dip • Southwest Steak Salad
• Maine Hot Crab Dip • Taco Salad
• Pizza Dip • Taco Salad with Sizzlin’ Vinaigrette
• Queso Blanco Dip • Thai Chicken Salad with Sweet Chili
• Reuben Dip Dressing
• Roasted Corn Dip
• Sassy Sausage Dip
• S’mores Dip
• Spicy Corn Dip
• Spinach Artichoke Dip
• Spinach Dip
 MicroPro Grill Recipes Beef
• All American Grilled Stuffed
Burgers
• Baked Ravioli
• Beef CrunchWrap Supreme
• Beef Enchiladas
• Castle Burgers
• Cheesy BBQ Sloppy Joes
• Chile Rellenos Casserole
• Drunken Burgers with Marsala
Onions
• Grilled Chipotle Beef Taquitos
• Grilled Lettuce Wrap Sliders
• Grilled Onion and Roast Beef
Panini
• Grilled Ribeye Steaks - Two ways
• Hamburger Steak with Sweet
Onion Mushroom Gravy
• Hidden Veggie Burger
• Korean BBQ Beef
• Meatball Sub Sandwich
• Mexican Lasagna
• Mini Meatloaf Bombs
• Mini Meatloaves
• Mongolian Beef
• Montreal Steak and Onions
• Mozzarella Stuffed Meatballs
• Philly Cheese Steak Sandwiches
• Pot Roast Patty Melt
• Quick Microbaked Lasagna
• Ribeye Steak with Herbed Butter
MicroPro Grill Recipes Poultry
• Ribeye with Red Wine Mushroom • Asian Grilled Chicken Rolls
Sauce • Bacon Wrapped Chicken Tenders
• Roast Beef & Provolone Sliders • Balsamic Herb Chicken
• BBQ Chicken Roll-Up
• Reuben Sandwich
• Black Bean & Chicken Chilaquiles
• Salisbury Steak
• Buffalo Chicken Cheese Steaks
• Sirloin Steak with Roasted Onions Sandwiches
• Southwest Steak Salad • Buffalo Dip Stuffed Chicken Breast
• Steak Fajitas • Buffalo Wing Dip
• Stuffed Cabbage • Buffalo Chicken Quesadilla
• Stuffed Sliders with Blue Cheese & • California Panini
Bacon • Caprese Chicken
• Stuffed Sliders with smoked • Cajun Chicken Wings
• Cajun Stuffed Chicken with Pepper
Cheddar & Bacon
Jack Cheese & Spinach
• Sweet and Sour Meatballs
• Chicken & Stuffing
• Swiss Burgers in Tomato Gravy • Caribbean Rum Glazed Sweet &
• Taco Boats Spicy Chicken Legs
• Taco Salad • Chicken Alfredo Roll-ups
• Taco Salad with Sizzlin Vinaigrette • Chicken Caesar Salad Boats
• Tortilla Pizza • Chicken Chorizo Burgers
• Chicken Cobb Salad
• Chicken Fajitas
• Chicken Gyros Boats
• Chicken Jalapeno Burgers
• Chicken Parmesan
• Chicken Piccata
• Chicken Pot Pie
• Chicken Quesadilla
• Chicken Satay with Peanut Sauce
• Chicken Teriyaki
• Chili Brown Sugar Chicken Wings
Roasted Red Pepper Sauce
• Crispy Parmesan Chicken Planks
• Coconut Chicken Tenders
• Columbian Pollo Asado
• Creamy Tuscan Garlic Chicken
• Dorito Burrito
• Fiesta Chicken Fajitas
• Greek Chicken Salad
• Greek Chicken Souvlaki
• Green Goddess Cobb Salad
• Grilled Buffalo Chicken Wrap
• Grilled Chicken & Avocado Burrito
• Grilled Chicken & Spinach Alfredo
Ziti
• Grilled Chicken & Vegetable
Panzanella
• Grilled Chicken Cacciatore
• Grilled Chicken Taquitos with Lime
Cilantro Dressing
• Grilled Chili Lime Chicken Fajita
Salad
• Grilled Thai Chicken Wings
• Grilled Turkey Herb Burger
• Hawaiian Chicken Burgers
• Honey Sriracha Chicken Breast
• Honey Sriracha Chicken Wings
• Italian Spinach & Sun Dried
Tomato Stuffed Chicken Breast
• Italian Stuffed Chicken
• Italian Turkey Burgers
• Jalapeño Popper Chicken Casserole
• Korean BBQ Chicken
• Mexican Chicken Burgers
• Oriental Sticky Chicken Wings
• Pesto Turkey Panini
• Salsa Chicken
• Sesame Chicken Schnitzels
• Southwest Turkey Burgers with
Guacamole & Spicy Mayonnaise
• Southwest Turkey Sliders
• Soy Ginger Turkey Slider
• Spinach Asiago Chicken Hash
Browns
• Spinach Chicken Garlic Bacon
Panini
• Stuffed Turkey Sliders with Goat
Cheese & Roasted Red Pepper
Relish
• Summer Kabobs
• Swedish Turkey Meatballs
• Sweet & Spicy Chicken
• Sweet & Spicy Thai Chicken
• Szechuan Chicken
• Thai Chicken Salad with Sweet Chili
Dressing
• Tahini Chicken Wings with Spicy
Peanut Sauce
• Tortilla Pizza
• Turkey Curry Skewers
• Turkey Cutlets in a Mustard Cream
Sauce
• Turkey Panini with Cranberry
Marmalade
• Turkey Satay

MicroPro Grill Recipes Pork MicroPro Grill Recipes Seafood

• Apple Sage Stuffed Pork Chops
• Bacon & Blue Cheese Roasted
Cabbage Steaks
• Bacon & Blue Cheese Spinach
Artichoke Dip
• Bacon & Smoked Gouda Dip
• Bacon Bomb Dip & Garlic Butter
Crostini
• Bacon Wrapped Asparagus
• Bacon Wrapped Chicken Tenders
• Bacon Wrapped Jalapeno Poppers
• Bacon Wrapped Mushrooms
• Bacon Wrapped Pork Medallions
with Dijon Wine Sauce
• Bacon Wrapped Smokies
• Brown Sugar Glazed Pork Chops
• Carne Asada
• Chorizo Stuffed Poblano Peppers
• Country Style Chipotle Pork Ribs
• Crusted Pork Tenderloin
• French Onion Pork Medallions
• Ginger Coriander Pot Stickers
• Grilled Beer Brats
• Grilled Pork Sopes with Roasted
Tomatillo Sauce
• Ham & Cheese with Garlic
Parmesan Butter
• Hawaiian Ham & Swiss Sliders
• Hot Ham & Cheese Sandwich with
Onion Butter
• Italian Panini
• Pepperoni Pizza Quesadilla
• Pesto Turkey Panini
• Philly Cheese Steak Sandwiches
• Pizza Dip
• Pizza Grilled Cheese
• Pizza Rolls
• Pork Tenderloin in Garlic Lemon
Sauce
• Sassy Sausage Dip
• Sausage & Potatoes in Creamy
Mustard Sauce
• Spicy Bacon Grilled Cheese
• Swiss & Ham Quiche, crust less
• Teriyaki Grilled Pork
• Traditional Cuban Sandwich
• Ahi Tuna Steaks with Mango Salsa • Summer Kabobs
• Bang Bang Shrimp Tacos • Tilapia with Lemon Parsley Rice
• Buffalo Shrimp Dip • Tilapia with Caper Lemon Sauce
• Chili, Lime & Garlic Prawns • Tuna Burgers with Sour Cream Dill
• Creole Crab Cakes Sauce
• Creole Salmon Patties with Spicy
Dill Sauce
• Chili Lime & Garlic Prawns
• Dijon Dill Tuna Burgers
• Fish Tacos
• Grilled Lemony Shrimp
• Grilled Lobster Tails
• Honey Lime Glazed Salmon
• Lemon Balsamic Salmon
• Maine Hot Crab Dip
• Maui Shrimp
• Mediterranean Salmon
• Pistachio Crusted Salmon
• Sassy Cajun Crab Stuffed
Mushrooms
• Sesame Ginger Glazed Salmon &
Grilled Asparagus
• Shrimp & Spinach Quesadilla
• Shrimp Burgers With Dill Caper
Sauce
• Shrimp Creole
• Shrimp Enchiladas with Jalapeno
Cheese Sauce
• Spicy Cilantro Lime Shrimp
• Spicy Salmon Bites
 MicroPro Grill Recipes Sandwiches & Paninis
• Buffalo Chicken Cheese Steaks
Sandwiches
• California Panini
• Caprese Panini
• Castle Burgers
• Cinnamon Toast Sandwich
• Grilled Onion and Roast Beef
Panini
• Grilled Turkey Herb Burger
• Gouda Onion Mushroom Grilled
Cheese
• Ham & Cheese with Garlic
Parmesan Butter
• Hawaiian Ham & Swiss Sliders
• Hidden Veggie Sliders
• Hot Ham & Cheese Sandwich with
Onion Butter
• Italian Panini
• Italian Turkey Burgers
• Jalapeño Popper Grilled Cheese
• Meatball Sub Sandwich
• Mexican Chicken Burgers
• Monte Cristo
• Pesto Turkey Panini
• Philly Cheese Steak Sandwiches
• Portobello Ciabatta Melts
• Pot Roast Patty Melt
• Quinoa & Black Bean Burgers with
Spicy Red Pepper Sauce
MicroPro Grill Recipes Pasta & Vegetarian
Pasta
• Baked Ravioli Casserole
• Baked Ziti
• Chicken Alfredo Roll Ups
• Eggplant Parmesan with Spaghetti
• Grilled Chicken & Spinach Alfredo
• Grilled Chicken Cacciatore
• Grilled Macaroni & Cheese
• Manicotti
• Quick Microbaked Lasagna
• Quinoa Burger
• Raspberry & Chocolate Grilled
Cheese
• Roast Beef & Provolone Sliders
• Roasted Red Pepper Panini with
Cilantro Lime Mayonnaise
• Reuben Sandwich
• Southwest Turkey Burgers with
Guacamole and Spicy Mayonnaise
• Southwest Turkey Sliders with
Spicy Mayonnaise
• Spicy Bacon Grilled Cheese
• Spinach Artichoke Grilled Cheese
• Spinach Chicken Garlic Bacon
Panini
• Stuffed Sliders with Blue Cheese
and Bacon
• Stuffed Sliders with smoked
Cheddar and Bacon
• Stuffed Turkey Sliders with Goat
Cheese and Roasted Red Pepper
Relish
• Traditional Cuban sandwich
• Tuna Burgers with Sour Cream Dill
Sauce
Vegetarian
• Black Bean Burgers
• Broccoli Cheddar Frittata
• Caprese Panini
• Caprese Stuffed Mushrooms
• Cauliflower Grilled Cheese
• Crispy Parmesan Zucchini
• Donut Grilled Cheese
• Eggplant Parmesan with Spaghetti
• Grilled Balsamic Vegetable Wrap
• Grilled Cauliflower Steak with
Dijon Yogurt Sauce
• Grilled Eggplant with Roasted Red
Pepper Relish
• Grilled Macaroni and Cheese
• Grilled Stuffed Eggplant
• Gouda Onion Mushroom Grilled
Cheese
• Jalapeño Popper Grilled Cheese
• Papas Picante Spanish Tortilla
• Parmesan & Garlic Roasted
Asparagus
• Parmesan & Garlic Smashed
Potatoes
• Pecan Crusted Mozzarella Salad
• Poblano Rajas con Crema
• Portobello Ciabatta Melts
• Potato & Cheese Latkes
• Quinoa & Black Bean Burgers with
Spicy Red Pepper Sauce
• Quinoa Burger
• Raspberry & Chocolate Grilled
Cheese
• Ricotta Stuffed Mushrooms
• Roasted Chickpeas
• Roasted Red Pepper Panini with
Cilantro Lime Mayonnaise
• Roasted Zucchini & Tomato Bake
• Sautéed Spinach & Mushroom in
Spicy Garlic Sauce
• Smoked Caprese Panini
• Spinach Artichoke Grilled Cheese
• Spinach, Mushroom Feta cheese
Quiche
• Strawberry Balsamic Flatbread
• Zucchini Gratin
• Tortilla Pizza
MicroPro Grill Recipes Side Dishes
• Au Gratin Potatoes
• Bacon & Blue Cheese Roasted
Cabbage Steaks
• Bacon Beer Cheddar Mac
• Bacon Cheddar Tater Tots
• Bacon Wrapped Asparagus
• Baked Wrapped Avocado Fries
• Campfire Loaded Potatoes
• Caprese Stuffed Mushrooms
• Creamy Garlic Brussel Sprouts
• Crispy Parmesan Zucchini
• Curried Pumpkin with Blue Cheese
and Pecans
• Garlic Butter Grilled Potatoes
• Garlic Parmesan Potato Wedges
• Garlic Roasted Green Beans &
Almonds
• Green Bean Casserole
• Grilled Corn off the Cob
• Grilled Eggplant with Roasted Red
Pepper Relish
• Grilled Macaroni and Cheese
• Grilled Mexican Street Corn
• Grilled Mushrooms
• Grilled Potatoes & Asparagus
• Hash Browns
• Hash Brown Casserole
• Jalapeno Cheese Crisps
• Loaded Potato Planks
MicroPro Grill Recipes Bread, Breakfast & Misc
Breads
• Biscuits
• Cauliflower Tortilla
• Cauliflower Cheese Tortilla
• Cornbread
• Chocolate Croissant Bread Pudding
• Cinnamon French Toast
• Cinnamon Roll Bread Pudding
• Cinnamon Sugar Bites
• Cinnamon Toast Sandwich
• Focaccia Bread with Garlic & Herbs
• Garlic Parmesan Bites
• Jumbo Cinnamon Rolls
• Red lobster Cheddar Bay Biscuits
• Strawberry Balsamic Flatbread
• Toasted Breadcrumbs
• Toasted Garlic Bread
• Parmesan & Garlic Roasted
Asparagus
• Parmesan & Garlic Smashed
Potatoes
• Poblano Rajas con Crema
• Potato Skins
• Potato & Cheese Latkes
• Ricotta Stuffed Mushrooms
• Roasted Chipotle Lime Cauliflower
• Roasted Rosemary Potatoes
• Roasted Zucchini & Tomato Bake
• Sassy Cajun Crab Stuffed
Mushrooms
• Sautéed Spinach and Mushrooms
in Spicy Garlic Sauce
• Scalloped Potatoes
• Smashed Red Potatoes
• Sweet & Spicy Brussels Sprouts
• Zucchini Gratin
Breakfast Misc.
• Bacon Cheddar Tater Tot Casserole • Roasted Garlic
• Broccoli Cheddar Frittata • Grilled Mushrooms
• Cheesy Eggs in a Basket • Grilled Onions
• Crispy Bacon • Roasted Red Peppers
• Cinnamon French Toast
• Hash Browns
• Jumbo Cinnamon Rolls
• Parmesan Eggs in Bell Pepper Rings
• Roasted Rosemary Potatoes
• Sausage Hash Brown Breakfast
Casserole
• Scrambled Omelet
• Spinach Mushroom Feta Cheese
Quiche, crust less
• Swiss & Ham Quiche, crust less
 MicroPro Grill Recipes Desserts MicroPro Grill Recipes Alphabetical
• Apple Cake • Pumpkin Soufflé 2. Instructions 42. Baked Ziti 81. Chicken Caesar Salad Boats
3. Appetizers Recipe List 43. Balsamic Herb Chicken 82. Chicken Chorizo Burgers
• Apple Pie Boats • S’mores Dip 4. Party Dips & Salads Recipe List 44. Bang Bang Shrimp Tacos 83. Chicken Cobb Salad
• Apple Pie Bubble Dessert • Strawberry Cheesecakeadilla 5. Beef Recipe List 45. BBQ Chicken Roll Up 84. Chicken Fajitas
• Apple Streusel • Strawberry Upside Down Cake 6. Poultry Recipe List 46. Beef CrunchWrap Supreme 85. Chicken Gyros Boats
7. Pork Recipe List 47. Beef Enchiladas 86. Chicken Jalapeno Burgers
• Baked Pears with Walnuts & 8. Seafood Recipe List 48. Biscuits 87. Chicken Parmesan
Honey 9. Sandwiches & Paninis Recipe List 49. Black Bean & Chicken Chilaquiles 88. Chicken Piccata
• Blueberry Bubble Dessert 10. Side Dishes Recipe List 50. Black Bean Burgers 89. Chicken Pot Pie
11. Pasta & Vegetarian Recipe List 51. Blueberry Crumble 90. Chicken Quesadilla
• Blueberry Crumble 12. Bread, Breakfast & Misc. Recipe List 52. Blueberry Pie Bubble Dessert 91. Chicken Satay with Peanut Sauce
• Caramel Apple Cobbler 13. Desserts Recipe List 53. Broccoli Cheddar Frittata 92. Chicken & Stuffing
• Cherry Crumble 14. Recipes alphabetically, page 1 54. Brown Sugar Glazed Pork Chops 93. Chicken Teriyaki
15. Recipes alphabetically, page 2 55. Bruschetta Grilled Chicken Zoodle Bowls 94. Chili, Lime & Garlic Prawns
• Cherry Pie 16. Recipes alphabetically, page 3 56. Buffalo Chicken Cheese Steaks Sandwiches 95. Chile Rellenos Casserole
• Chocolate Cake 17. Ahi Tuna Steaks with Mango Salsa 57. Buffalo Dip Stuffed Chicken Breast 96. Chili Cheese Dip
18. All American Grilled Stuffed Burgers 58. Buffalo Shrimp Dip 97. Chili Queso Dip
• Chocolate Cherry Heaven 19. Apple Cake 59. Buffalo Wing Dip 98. Chili Brown Sugar Chicken Wings Roasted Red
• Chocolate Chip Cookie Bar 20. Apple Pie Boats 60. Buffalo Chicken Quesadilla Pepper Sauce
• Chocolate Covered Strawberry 21. Apple Pie Bubble Dessert 61. Cajun Chicken Wings 99. Chili Honey Glazed Salmon
22. Apple Sage Stuffed Pork Chops 62. Cajun Stuffed Chicken with Pepper Jack 100. Chocolate Cake
Brownies 23. Apple Streusel Cheese & Spinach 101. Chocolate Cherry Heaven
• Chocolate Croissant Bread Pudding 24. Asian Grilled Chicken Rolls 63. California Panini 102. Chocolate Chip Cookie Bar
• Cinnamon Roll Bread Pudding with 25. Au Gratin Potatoes 64. Campfire Loaded Potatoes 103. Chocolate Covered Strawberry Brownies
26. Bacon Beer Cheddar Mac 65. Caprese Chicken 104. Chocolate Croissant Bread Pudding
Buttercream Icing 27. Bacon & Blue Cheese Roasted Cabbage Steaks 66. Caprese Panini 105. Chorizo Stuffed Poblano Peppers
• Cinnamon Sugar Bites 28. Bacon & Blue Cheese Spinach Artichoke Dip 67. Caprese Stuffed Mushrooms 106. Cinnamon French Toast
• Giant Chocolate Chip Cookie 29. Bacon Bomb Dip &Garlic Butter Crostinis 68. Caramel Apple Cobbler 107. Cinnamon Roll Bread Pudding
30. Bacon Cheddar Tater Tots 69. Caribbean Rum Glazed Sweet & Spicy Chicken 108. Cinnamon Sugar Bites
• Giant Reese’s Pieces Peanut Butter 31. Bacon & Smoked Gouda Dip Legs 109. Cinnamon Toast Sandwich
Cookie 32. Bacon Wrapped Asparagus 70. Carne Asada 110. Columbian Pollo Asado
• Grilled Peaches and Cream 33. Bacon Wrapped Avocado Fries 71. Castle Burgers 111. Cornbread
34. Bacon Wrapped Chicken Tenders 72. Cauliflower Grilled Cheese 112. Creamy Garlic Brussel Sprouts
• Harvest Pear Crisp 35. Bacon Wrapped Cream Cheese Pickles 73. Cauliflower Tortilla 113. Creamy Tuscan Garlic Chicken
• Jumbo Cinnamon Rolls 36. Bacon Wrapped Jalapeno Poppers 74. Cauliflower Cheese Tortilla 114. Creole Crab Cakes
• Oatmeal Cake with Coconut Pecan 37. Bacon Wrapped Mushrooms 75. Cherry Pie 115. Creole Salmon Patties with Spicy Dill Sauce
38. Bacon Wrapped Pork Medallions with Dijon 76. Cheesy Apple Panini 116. Crispy Bacon
Glaze Wine Sauce 77. Cheesy BBQ Sloppy Joes 117. Crispy Parmesan Chicken Planks
• Peach Cobbler 39. Bacon Wrapped Smokies 78. Cheesy Eggs in a Basket 118. Coconut Chicken Tenders
40. Baked Pears with Walnuts & Honey 79. Cherry Crumble 119. Country Style Chipotle Pork Ribs
41. Baked Ravioli Casserole 80. Chicken Alfredo Rolls-ups 120. Crispy Parmesan Zucchini

MicroPro Grill Recipes Alphabetical MicroPro Grill Recipes Alphabetical

121. Crusted Pork Tenderloin 160. Grilled Lettuce Wrap Sliders 199. Loaded Baked Potato Dip 240. Pumpkin Soufflé 276. Shrimp Burgers with Dill Caper Sauce 312. Sweet & Spicy Chicken
122. Curried Pumpkin with Blue Cheese and Pecans 161. Grilled Lobster Tails 200. Loaded Potato Planks 241. Queso Blanco Dip 277. Shrimp Creole 313. Sweet & Spicy Thai Chicken
123. Dijon Dill Tuna Burgers 162. Grilled Macaroni and Cheese 201. Maine Hot Crab Dip 242. Quick Microbaked Lasagna 278. Shrimp Enchiladas with Jalapeno Cheese Sauce 314. Swiss & Ham Quiche, crustless
124. Donut Grilled Cheese 163. Grilled Mexican Street Corn 202. Manicotti 243. Quick Nachos 279. Sirloin Steak with Roasted Onions 315. Swiss burgers in Tomato Gravy
125. Dorito Burrito 164. Grilled Mushrooms 203. Maple Dijon Apple Cider Grilled Pork 244. Quinoa and Black Bean Burger with Spicy Red 280. Smashed Red Potatoes 316. Szechuan Chicken
126. Drunken Burgers with Marsala Onions 165. Grilled Onion and Roast Beef Panini 204. Maui Shrimp Pepper Sauce 281. Smoked Caprese Panini 317. Taco Boats
127. Eggplant Parmesan with Spaghetti 166. Grilled Onions 205. Meatball Sub Sandwich 245. Quinoa Burger 282. Smoked Sausage & Potatoes in Creamy Mustard 318. Taco Salad
128. Fiesta Fajitas 167. Grilled Peaches and Cream 206. Mediterranean Salmon 246. Raspberry & Chocolate Grilled Cheese Sauce 319. Taco Salad with Sizzlin Vinaigrette
129. Fish Tacos 168. Grilled Pork Sopes with Roasted Tomatilla Sauce 207. Mexican Chicken Burgers 247. Red Lobster Cheddar Bay Biscuits 283. Smores Dip 320. Tahini Chicken Wings with Spicy Peanut Sauce
130. Focaccia Bread with Garlic & Herbs 169. Grilled Potatoes and Asparagus 208. Mexican Lasagna 248. Reuben Dip 284. Snickerdoodle Cheesecake Bars 321. Teriyaki Grilled Pork
131. French Onion Dip 170. Grilled Ribeye Steak - Two Ways 209. Mini Meatloaf Bombs 249. Reuben Sandwich 285. Southwest Steak Salad 322. Thai Chicken Salad with Sweet Chili Dressing
132. French Onion Pork Medallions 171. Grilled Stuffed Eggplant 210. Mini Meatloaves 250. Ribeye Steak with Herbed Butter 286. Southwest Turkey Burgers with Guacamole and 323. Tilapia with Lemon Parsley Rice
133. Fried Rice 172. Grilled Thai Chicken Wings 211. Mongolian Beef 251. Ribeye with Red Wine Mushroom Sauce Spicy Mayonnaise 324. Tilapia with Caper Lemon Sauce
134. Garlic Butter Grilled Potatoes 173. Grilled Turkey Herb Burger 212. Monte Cristo Sandwich 252. Ricotta Stuffed Mushrooms 287. Southwest Turkey Sliders with Spicy 325. Toasted Breadcrumbs
135. Garlic Parmesan Bites 174. Ham & Cheese with Garlic Parmesan Butter 213. Montreal Steak and Onions 253. Roast Beef & Provolone Sliders Mayonnaise 326. Toasted Garlic Bread
136. Garlic Parmesan Potato Wedges 175. Hamburger Steak with Sweet Onion Mushroom 214. Mozzarella Stuffed Meatballs 254. Roasted Chickpeas 288. Soy Ginger Turkey Sliders 327. Tomatillo Salsa Verde Steak & Eggs
137. Garlic Roasted Green Beans & Almonds Gravy 215. Oatmeal Cake with Coconut Pecan Glaze 255. Roasted Chipotle Lime Cauliflower 289. Spicy Bacon Grilled Cheese 328. Tortilla Pizza
138. Giant Chocolate Chip Cookie 176. Harvest Pear Crisp 216. Oriental Sticky Chicken Wings 256. Roasted Corn Dip 290. Spicy Cilantro Lime Shrimp 329. Traditional Cuban Sandwich
139. Giant Reese’s Pieces Peanut Butter Cookie 177. Hash Browns 217. Papa Picante Spanish Tortilla 257. Roasted Garlic 291. Spicy Corn Dip 330. Tuna Burgers with Sour Cream Dill Sauce
140. Ginger Coriander Potstickers 178. Hash Brown Casserole 218. Parmesan Crisps 258. Roasted Red Peppers 292. Spicy Nuts 331. Turkey Curry Skewers
141. Gouda Onion Mushroom Grilled Cheese 179. Hawaiian Chicken Burgers 219. Parmesan Eggs in Bell Pepper Rings 259. Roasted Red Pepper Panini with Cilantro Lime 293. Spicy Salmon Bites 332. Turkey Cutlets in a Mustard Cream Sauce
142. Greek Chicken Salad 180. Hawaiian Ham & Swiss Sliders 220. Parmesan & Garlic Roasted Asparagus Mayonnaise 294. Spinach Artichoke Dip 333. Turkey Panini with Cranberry Marmalade
143. Greek Chicken Souvlaki 181. Hidden Veggie Sliders 221. Parmesan & Garlic Smashed Potatoes 260. Roasted Rosemary Potatoes 295. Spinach Dip 334. Turkey Satay
144. Green Bean Casserole 182. Honey Lime Glazed Salmon 222. Parmesan Garlic Bites 261. Roasted Tomato Bruschetta 296. Spinach Artichoke Grilled Cheese 335. Zucchini Gratin
145. Green Goddess Cobb Salad 183. Honey Sriracha Chicken Breast 223. Peach Cobbler 262. Roasted Zucchini & Tomato Bake 297. Spinach Asiago Chicken Hash Browns 336. Cooking Guide, Meat & Seafood, pg. 1
146. Grilled Balsamic Vegetable Wrap 184. Honey Sriracha Chicken Wings 224. Pecan Crusted Mozzarella Salad 263. Rosemary Roasted Nuts 298. Spinach Chicken Garlic Bacon Panini 337. Cooking Guide, Meat & Seafood, pg. 2
147. Grilled Beer Brats 185. Hot Bacon & Cheddar Dip 225. Perfect Personal Pizza 264. Salisbury Steak 299. Spinach Mushroom Feta Cheese Quiche, 338. Cooking Guide, Vegetables, pg. 3
148. Grilled Buffalo Chicken Wrap 186. Hot Ham & Cheese Sandwich with Onion Butter 226. Pepperoni Pizza Quesadilla 265. Salsa Chicken crustless 339. Cooking Guide, Bread, Pizza, Dessert, pg. 4
149. Grilled Cauliflower Steak with Dijon Yogurt 187. Italian Panini 227. Pesto Turkey Panini 266. Sassy Cajun Crab Stuffed Mushrooms 300. Steak Fajitas 340. Cooking Guide, Frozen, Ready Made, pg. 5
Sauce 188. Italian Spinach & Sun Dried Tomato Stuffed 228. Philly Cheese Steak Sandwiches 267. Sassy Sausage Dip 301. Strawberry Balsamic Flatbread
150. Grilled Chicken & Avocado Burrito Chicken Breast 229. Pistachio Crusted Salmon 268. Sausage Hash Brown Breakfast Casserole 302. Strawberry Cheesecakeadilla
151. Grilled Chicken & Spinach Alfredo Ziti 189. Italian Stuffed Chicken 230. Pistachio Crusted Salmon 2 269. Sausage Rolls with Creamy Honey Mustard 303. Strawberry Upside Down Cake
152. Grilled Chicken & Vegetable Panzanella 190. Italian Turkey Burgers 231. Pizza Dip Sauce 304. Stuffed Cabbage
153. Grilled Chicken Cacciatore 191. Jalapeno Cheese Crisps 232. Pizza Grilled Cheese 270. Sauteed Spinach and Mushrooms in Spicy Garlic 305. Stuffed Sliders with Blue Cheese and Bacon
154. Grilled Chicken Taquitos with Lime Cilantro 192. Jalapeño Popper Chicken Casserole 233. Pizza Rolls Sauce 306. Stuffed Sliders with smoked Cheddar and Bacon
Dressing 193. Jalapeño Popper Dip 234. Poblanoa Rajas con Crema 271. Scalloped Potatoes 307. Stuffed Turkey Sliders with Goat Cheese &
155. Grilled Chipotle Beef Taquitos 194. Jalapeño Popper Grilled Cheese 235. Pork Tenderloin in Garlic Lemon Sauce 272. Scrambled Omelet Roasted Red Pepper Relish
156. Grilled Chili Lime Chicken Fajita Salad 195. Jumbo Cinnamon Rolls 236. Portobello Ciabatta Melts 273. Sesame Chicken Schnitzels 308. Summer Kabobs
157. Grilled Corn off the Cob 196. Korean BBQ Beef 237. Pot Roast Patty Melt 274. Sesame Ginger Glazed Salmon & Grilled 309. Swedish Turkey Meatballs
158. Grilled Eggplant with Roasted Red Pepper Relish 197. Korean BBQ Chicken 238. Potato Skins Asparagus 310. Sweet and Sour Meatballs
159. Grilled Lemony Shrimp 198. Lemon Balsamic Salmon 239. Potato & Cheese Latkes 275. Shrimp & Spinach Quesadilla 311. Sweet & Spicy Brussels Sprouts
 Ahi Tuna Steaks with Mango All American Grilled Stuffed
Salsa Burger
2 Ahi tuna steaks 1 lb. lean ground beef
Sea salt and fresh cracked black pepper, to taste ½ tsp. coarse kosher salt
1 cup mango, peeled, seeded and chopped ½ cup shredded cheddar cheese
½ small white onion ¼ cup cream cheese, room temperature
1 Tbsp. cilantro 2 Tbsp. Steak & Chop Seasoning
1 Tbsp. lime juice, fresh squeezed 1 garlic clove, peeled and minced
TUPPERWARE ½ jalapeño, deseeded TUPPERWARE
¼ red bell pepper
¼ tsp. sea salt

1. Season tuna steaks with salt and pepper and place into base of MicroPro Grill.
2. Place cover in GRILL position and microwave on high power 5 minutes. Flip over and microwave in
GRILL position for another 3-5 minutes or until at your desired doneness.
3. Place the remaining ingredients in the base of the power chef with the blade attachment, cover and pull
cord a few times to dice. Serve over tuna steaks
1. Combine ground beef and salt in medium bowl. Divide ground beef into 6 portions, press into thin
patties and set aside.
2. Stir together cheddar, cream cheese, seasoning and garlic in small bowl.
3. Place two Tbsp. of the cheese mixture on top of three of the patties. Top with remaining patties, gently
pressing edges to form a pocket around the cheese.
4. Place the three patties into the base of the MicroPro Grill. Place cover in the GRILL position. Microwave
on high power 3 minutes. Remove from microwave, drain any liquid. Flip burgers, microwave on high
power an additional 2 minutes or until desired temperature.
5. Serve with a variety of fresh vegetables, pickles and condiments.

Apple Cake Apple Pie Boats

1 (14-oz.) can apple pie filling or 2-3 apples, peeled cored and sliced 8 Mini Taco Boats
¼ cup brown sugar 2 Tbsp. salted butter, melted
½ tsp. cinnamon 2 Tbsp. sugar
1 egg 2 Tbsp. cinnamon
⅔ cup flour 1 (21 oz.) can apple pie filling
⅔ cup sugar 1 sheet refrigerated pie crust, cut into ½ inch strips (use pizza cutter)
⅔ cup milk Vanilla ice cream, optional
1 tsp. oil
TUPPERWARE 2 tsp. baking powder TUPPERWARE

1. Pour apple pie filling or sliced apples into base of MicroPro Grill. 1. Using a pastry brush, coat the outside of each Mini Taco Boat with the melted butter.
2. Sprinkle brown sugar and cinnamon over apples. 2. Mix together the cinnamon and sugar in a small bowl. Sprinkle the outside of each Taco Boat with
3. In a medium bowl, mix together remaining ingredients, pour over apple mixture cinnamon sugar and rub into place with your finger.
4. Place cover in CASSEROLE position and microwave on high power 15 minutes. Serve warm. 3. Place the taco boats in the base of the MicroPro Grill.
4. Fill each boat with 3-4 Tbsp. of the apple pie filling; filling to the top.
5. Make a lattice pattern on the top of each taco boat using the pie crust strips.
6. Brush the pie crust tops with butter and sprinkle with cinnamon sugar.
7. Place cover on the MicroPro Grill in CASSEROLE position, microwave on high for 5 minutes, check to see
if done, microwave for additional 2-3 minutes if not.
 Apple Pie Bubble Dessert Apple Sage Stuffed Pork Chops
3 Tbsp. butter
1 (12-oz) can refrigerated Pillsbury Grands Jr biscuits (10 count) ½ cup finely chopped yellow onion
1 (21-oz) can apple pie filling ½ cup finely chopped celery
1 tsp cinnamon ½ cup finely chopped Granny Smith apple
1 cup butterscotch chips ½ cup finely chopped fresh mushrooms
Icing 1½ cups herb stuffing mix
½ cup powdered sugar 1 (14.5-ounce) can chicken broth
1 Tbsp. milk ½ tsp. rubbed sage
TUPPERWARE TUPPERWARE 6 Tbsp. finely chopped fresh flat-leaf parsley, divided
1 tsp. salt, divided
1 tsp. ground black pepper, divided
¼ tsp. ground red pepper
4 (1”-thick) bone-in center-cut pork chops

1. Cut biscuits into fourths.

2. In a medium Thatsa Bowl, mix biscuits, apple pie filling, cinnamon and butterscotch chips.
3. Pour mixture in to the base of the MicroPro Grill
4. Place cover on the MicroPro Grill in CASSEROLE position, microwave on high for 8 minutes, check to see
if done, microwave for additional 2-3 minutes if not.
5. In a small bowl, mix powdered sugar and milk, when dessert has cooled off some drizzle icing over it.
1. Place butter, onion, celery, mushrooms and apple in the base of the MicroPro Grill, place cover on
GRILL position, microwave on high for 3-4 minutes.
2. Pour cooked vegetables and fruit into a medium Thatsa bowl, add stuffing mix, broth, sage, 2
Tbsp. chopped parsley, ¾ tsp. salt, ¾ tsp. black pepper, and ground red pepper. Mix and let stand
20 minutes.
3. Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon
stuffing mixture evenly into each pocket. Combine remaining 4 Tbsp. parsley, ½ tsp. salt, and ½ tsp.
black pepper. Rub both sides of stuffed pork chops evenly with 2 Tbsp. oil, and spread parsley mixture
evenly over chops.
4. Place pork chops in the to the base on the MicroPro Grill, place cover in GRILL position, microwave on
high for 6-8 minutes, Flip pork chops, microwave for additional 3-4 minutes or until no longer pink.

Apple Streusel Asian Grilled Chicken Rolls

6 granny smith apples, peeled, Crumble Topping Chicken Rolls Rice
cored, and sliced ¼” thick 1 stick cold unsalted butter, cut 2 large carrots, peeled 1 cup jasmine rice, cooked
pinch fine salt into small pieces 2 medium zucchini 1½ cups water
2 tsp. ground cinnamon ¾ cup all-purpose flour 1 lb. (12 pc.) chicken tenders or ½ cup green onions with tops, sliced
½ cup granulated sugar ½ cup brown sugar breast, cut into tenders 1 cup chopped zucchini and carrots
1 Tbsp. lemon juice ½ cup rolled oats 1 Tbsp. Asian Seasoning
¼ tsp. nutmeg 2 Tbsp. soy sauce Glaze
3 Tbsp. honey
TUPPERWARE TUPPERWARE 2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 garlic clove, minced
1 Tbsp. Asian Seasoning

1. In a medium bowl, stir together apples, salt, cinnamon, sugar and lemon juice. Pour into base of
MicroPro Grill, set aside.
2. In a medium bowl, mix together crumble ingredients. Mix on low speed until the mixture is crumbly
and the butter is the size of peas. Once combined, sprinkle over top of apples.
3. Place cover in CASSEROLE position and microwave on high power 15 minutes. Let cool for 5 minutes to
thicken slightly. Serve warm.
1. Cut carrots and zucchini into long ribbons for 12 pieces each, using universal Peeler or Mandoline, chop
remaining vegetables for rice.
2. In the Rice Maker add rice, then water, then green onions and reaming chopped vegetables, cover,
microwave on high for 5 minutes, then reduce to medium power for 15 minutes; set aside.
3. In a 1 cup Micro Pitcher, whisk together glaze ingredients; microwave on high for 1-2 minutes, set aside.
4. Flatten chicken to an even ¼-in pieces. Combine chicken, seasoning mix and soy sauce, stir to coat.
5. For each roll, stack a wide carrot ribbon, zucchini ribbon and chicken tender. Roll up and secure with
wooden pick. Repeat with additional carrot and zucchini ribbons and remaining chicken tenders.
6. Place chicken rolls into the base of MicroPro Grill, place cover in GRILL position and microwave on high
for 4 minutes, flip over, pour half the glaze over the rolls, place cover in GRILL position and microwave
for additional 2-4 minutes.
7. To serve, divide rice among serving plates; top with rolls and drizzle with remaining glaze
 Au Gratin Potatoes Bacon Beer Cheddar Mac
4 large potatoes, thinly sliced 1 cup (leftover) Bacon Beer Bacon Beer Cheddar Spread (1½ cups)
½ tsp. garlic, minced Cheddar Spread (see recipe) 1 cup farmer’s cheese or cream
1 Tbsp. butter, melted 3 dashes hot sauce cheese, softened
1 Tbsp. flour 1 cup half and half 3 Tbsp. heavy cream 2 cups shredded cheddar, divided
¾ cup cheddar cheese, shredded and divided 2 Tbsp. salted butter, melted 3 strips cooked bacon, finely crumbled
¼ cup Parmigiano-Reggiano 3 cups cooked elbow macaroni 3 dashes hot sauce
½ tsp. salt ¼ cup plus 1 Tbsp. beer or broth
⅛ tsp. pepper chives, chopped (optional) 1 garlic clove, peeled and minced
TUPPERWARE TUPPERWARE ½ tsp white vinegar
¼ tsp. kosher salt
⅛ tsp. nutmeg
½ cup chopped pecans

1. Place sliced potatoes in the base of the MicroPro Grill.
2. Mix the remaining ingredients except ¼ cup of the cheddar cheese in medium bowl, mix well and pour
over potatoes place cover in CASSEROLE position, microwave on high for 12 minutes, stir, sprinkle with
remaining cheese, place cover in GRILL position and cook for 3-5 more minutes.
3. Sprinkle with chives if desired.
1. In the base of the Power Chef System fitted with the blade attachment, combine cream cheese, 1 cup of
the cheddar, bacon, hot sauce, beer, garlic, vinegar, salt and nutmeg. Cover and pull cord until well
blended. Transfer to a small bowl, cover and refrigerate at least 1 hour. Clean Power Chef System.
2. In the base of the Power Chef System fitted with the blade attachment, combine pecans and remaining
cheddar. Cover and pull cord until pecans are finely minced.
3. Remove cheese spread from refrigerator, form into one large ball, several smaller balls, or log, and roll
in pecan-cheddar mixture until well coated.
4. In a medium bowl, stir together Bacon Beer Cheddar Spread, hot sauce, cream, butter and macaroni.
Transfer mixture to the base of the MicroPro Grill.
5. Place cover on GRILL in casserole position. Microwave on high power 3 minutes. Remove from
microwave, let stand 3 minutes. Serve warm.

Bacon & Blue Cheese Grilled Bacon & Blue Cheese Spinach
Cabbage Steaks Artichoke Dip
4 slices bacon
4 slices bacon Marinade
1 cup sweet onion, coarsely chopped
½ small head cabbage, cut into 3 ¼ tsp. liquid smoke
2 (14 oz.) cans artichoke hearts, drained and coarsely chopped
steaks 3 Tbsp. vegetable oil
1 (10 oz.) box frozen chopped spinach, thawed and well drained
¼ cup bleu cheese crumbled ½ cup apple juice
1 cup red bell pepper, chopped
1 Tbsp. green onion, thinly 2 Tbsp. apple cider vinegar
1 cup light mayonnaise dressing (do not use regular mayonnaise)
sliced 2 Tbsp. maple syrup
TUPPERWARE TUPPERWARE 8 oz. cream cheese, cut up
4 oz. blue cheese, crumbled
3 cloves garlic, minced
½ tsp. dry mustard
Assorted crackers for dipping

1. Place bacon into the base of the MicroPro Grill. Place cover on top of bacon in the GRILL position.
Microwave on high 3 minutes. Remove from microwave, flip bacon. Place cover on top of bacon in the
GRILL position. Microwave 3 minutes more. Remove bacon, place on paper towels, let cool; crumble.
2. In the quick shake, add all the marinade ingredients, shake well to mix.
3. Place cabbage steaks in the Season Serve container and pour marinade over cabbage, coat cabbage
with marinade. Refrigerate for at least 30 minutes.
4. Remove cabbage from marinade, reserving marinade.
5. Place cabbage steak in the base of the MicroPro Grill, you may have to GRILL one at a time. Place cover
in GRILL position. Microwave on high for 5 minutes, flip, recover and GRILL for 2-3 minutes.
6. Place cabbage on a plate and sprinkle with blue cheese and green onions.
1. Place bacon into the base of the MicroPro Grill. Place cover on top of bacon in the GRILL position.
Microwave on high 3 minutes. Remove from microwave, flip bacon. Place cover on top of bacon in the
GRILL position. Microwave 3 minutes more. Remove bacon, place on paper towels, let cool; crumble.
2. Place bacon, onion, spinach, red bell peppers and artichoke hearts in base of Power Chef System, fitted
with blade attachment. Cover and pull cord several times to process until finely chopped.
3. Remove the blade and stir in remaining ingredients with a spatula.
4. Pour mixture into in the base of the MicroPro Grill. Place cover in the CASSEROLE position. Microwave
on high power, 5-7 minutes.
 Bacon Bomb Dip & Garlic Bacon Cheddar Tater Tots
Butter Crostini's 6 slices bacon
1 (10") baguette, sliced into ¼” slices ½ cup mayonnaise or sour cream 3 cups tator tots, thawed
¼ cup butter, softened 2 Tbsp. jalapenos, diced 1 cup shredded cheddar cheese (about 4 oz.)
1 Tbsp. olive oil ¼ tsp. garlic powder ½ small onion, diced
3 garlic cloves, minced ¼ tsp. onion powder ½ cup sour cream
¼ tsp. black pepper ¼ cup mayonnaise
8 slices bacon ¼ tsp. salt 2 Tbsp. Sriracha
1 cup shredded mild cheddar cheese 4 oz. diced pimentos Chopped fresh chives, for topping
TUPPERWARE TUPPERWARE
½ cup shredded sharp white cheddar
Cheese
½ cup shredded pepper jack cheese

1. Place bacon into the base of the MicroPro Grill. Place cover on top of bacon in the GRILL position.
Microwave on high 3 minutes. Remove from microwave, flip bacon. Place cover on top of bacon in the
GRILL position. Microwave 3 minutes more. Remove bacon, place on paper towels, let cool; crumble.
Wipe Clean.
2. In a small bowl, stir together the butter, olive oil, and chopped garlic. Spread the butter mixture onto
each slice of the bread. Place the slices in one layer in the base of the MicroPro Grill, place cover in the
GRILL, microwave for 2-3 minutes or until golden brown.
3. In a medium bowl add remaining ingredients, stir to combine.
4. Pour mixture into in the base of the MicroPro Grill. Place cover in the CASSEROLE position. Microwave
on high power, 5-7 minutes.
1. Place bacon into the base of the MicroPro Grill. Place cover on top of bacon in the GRILL position.
Microwave on high 3 minutes. Remove from microwave, flip bacon. Place cover on top of bacon in the
GRILL position. Microwave 3 minutes more. Remove bacon, place on paper towels, let cool; crumble.
Wipe Clean.
2. Place tator tots in the base of the MicroPro Grill, place cover in the GRILL, microwave for 5 minutes, flip
over, recover in GRILL position and microwave for 5 more minutes or until crispy.
3. Sprinkle crumbled bacon and cheddar cheese over tator tots, place cover in CASSEROLE position and
microwave for one minute.
4. In a medium bowl add sour cream mayonnaise and Sriracha sauce, stir to combine, drizzle sour cream
over tator tots.

Bacon & Smoked Gouda Dip Bacon Wrapped Asparagus

6-8 slices bacon, divided 1 pound fresh asparagus, ends trimmed
8 oz. cream cheese, cut up 5-6 slices bacon
8 oz. smoked gouda cheese, shredded ¼ cup light brown sugar
½ cup sour cream 2 Tbsp. butter, melted
¼ cup parmesan cheese, shredded 1½ tsp. soy sauce
1 clove garlic, minced ¼ tsp. garlic powder
Fresh ground black pepper to taste freshly ground pepper
2 Tbsp. white wine, optional
TUPPERWARE 3 scallions, chopped, divided TUPPERWARE
Assorted crackers for dipping

1. Place bacon into the base of the MicroPro Grill. Place cover on top of bacon in the GRILL position.
Microwave on high 3 minutes. Remove from microwave, flip bacon. Place cover on top of bacon in the
GRILL position. Microwave 3 minutes more. Remove bacon, place on paper towels, let cool; crumble.
2. In a medium bowl mix all ingredients, reserving 2 Tbsp. bacon and 1 Tbsp. scallions for garnish.
3. Pour mixture into in the base of the MicroPro Grill. Place cover in the CASSEROLE position. Microwave
on high power, 5-7 minutes.
4. Sprinkle with bacon and scallions
1. Divide asparagus into five or six bundles,* depending on the size of your asparagus, and carefully wrap
a piece of bacon around each and secure with a toothpick if needed.
2. Place wrapped asparagus in base of MicroPro Grill Place cover on in GRILL position.
3. Microwave on high power 7 minutes or until bacon is crispy, flip asparagus.
4. Combine the remaining ingredients and pour on asparagus and cook for 5-7 more minutes in GRILL
position.
*Can be wrapped individually also.
 Bacon Wrapped Avocado Fries Bacon Wrapped Chicken
3 avocados Tenders
12 thin strips of bacon
¼ cup ranch dressing

TUPPERWARE TUPPERWARE

1. Slice avocados into equally sized wedges. Wrap each wedge in bacon, cutting the bacon if needed. Place
the bacon-wrapped avocado wedges in base of MicroPro Grill Place cover on in GRILL position.
2. Microwave on high power 5 minutes or until bacon is crispy, flip, cover and cook for 3-5 more minutes
in GRILL position.
3. Serve with ranch dressing.

Bacon Wrapped Cream Cheese Bacon Wrapped Jalapeno

Pickles Poppers
12 mini dill pickles, cut in half, scoop out center
4 oz. cream cheese, room temperature
1 block cream cheese, softened
1½ Tbsp. green onions, sliced
1½ cup shredded cheddar cheese
3 Tbsp., cheddar cheese, shredded
1 clove garlic, minced
¼ tsp. Worcestershire sauce
12 slices bacon, halved
Freshly ground pepper, to taste
Kosher salt, to taste
TUPPERWARE TUPPERWARE 3 large jalapenos, deseeded, membranes removed, cut in half
3 slices bacon, cut in half

Spoon mixture unto pickles and wrap with a half slice of bacon.
1. In a small thatsa bowl combine cream cheese, green onions, cheddar cheese, Worcestershire sauce, salt
and pepper.
2. Fill jalapeno halves with cream cheese mixture, then wrap a piece of bacon around the pepper.
3. Place wrapped jalapenos in the base of the MicroPro Grill, place cover in the GRILL position.
4. Microwave on high power for 6 minutes or until bacon is crispy.
 Bacon Wrapped Mushrooms Bacon Wrapped Pork
½ (4-oz.) pkg. button mushrooms Medallions with Dijon Wine
½ lb. package peppered bacon, room temperature, cut in half
¼ cup barbecue sauce
Sauce
1 lb. pork tenderloin Dijon Wine Sauce
4 slices bacon, not thick ¼ cup chopped shallots (or red
onion)
Seasoning Mix: ½ cup good white wine
1 tsp. garlic powder ¼ cup heavy cream
TUPPERWARE TUPPERWARE
½ tsp. dried oregano 1 Tbsp. Dijon mustard
½ tsp. dried thyme 1 Tbsp. butter
½ tsp. dried rosemary 2 Tbsp. chopped Italian parsley

1. Cut the stems off the mushrooms. Rinse briefly and dry them well with paper towels.
2. Wrap each mushroom with the bacon strip halves. Use 2 if the cap is not completely covered. The
bacon will stick to the mushrooms so there is no need for toothpicks
3. Place wrapped mushrooms in base of MicroPro Grill Place cover on in GRILL position.
4. Microwave on high power 5-7 minutes or until bacon is crispy, flip cook for 2-3 more minutes.
5. Add BBQ sauce, mix to coat all pieces.
1. Prepare the tenderloin by removing all the silver skin and trimming the fat. Cut the tenderloin into 4
even medallions. Wrap each medallion with a slice of bacon and secure with toothpicks, don’t overlap
bacon.
2. Combine all seasoning ingredients and crush with a mortar and pestle until ground together, sprinkle
the seasoning mix over the top of the wrapped medallions then flip and season the other side.
3. Place wrapped tenderloin in base of MicroPro Grill Place cover on in GRILL position.
4. Microwave on high power 5-7 minutes, flip cook for 2-3 more minutes or until pork is no longer pink.
Remove pork from MicroPro Grill, place on a serving plate.
5. Add the remaining ingredients except the parsley to the base of the MicroPro Grill, place cover on
CASSEROLE position and cook for about 3-5 minutes. Pour sauce over pork medallions.
6. Sprinkle with parsley.

Bacon Wrapped Smokies Baked Pears with Walnuts &

¼ cup butter Honey
1 cup brown sugar 2 large ripe pears
½ lb. bacon, cut into thirds ¼ tsp. ground cinnamon
½ lb. Smokies 2 tsp. honey
¼ cup crushed walnuts

TUPPERWARE TUPPERWARE

1. In the Micro Pitcher add butter and ½ cup brown sugar, microwave on high for 30 seconds to melt 1. Cut the pears in half, using a measuring spoon or melon baller, scoop out the seeds.
butter. 2. Place pears in the base of MicroPro Grill, sprinkle with cinnamon, top with walnuts and drizzle ½ tsp.
2. Wrap each smokie with the bacon strip piece. If bacon wont stay on use a half a toothpick to secure. honey over each one.
3. Place wrapped smokies in base of MicroPro Grill Place, sprinkle remaining brown sugar over top, place 3. Place cover in CASSEROLE position and microwave on high for 10-12 minutes.
cover on in GRILL position.
4. Microwave on high power 5-7 minutes or until bacon is crispy, flip and cook for 2-3 more minutes or
until it caramelizes.
 Baked Ravioli Baked Ziti
½ pound ground beef 2 cups penne noodles
4 oz. fresh mushrooms, sliced 6 cups water
½ small onion, diced 1 tsp. coarse kosher salt
2 cups spaghetti sauce 2 Italian sausage links
1 (20 oz.) pkg. cheese ravioli, refrigerated 2 cups marinara sauce
1 cup mozzarella cheese, shredded 3 cups shredded mozzarella. divided

TUPPERWARE TUPPERWARE

1. Crumble hamburger, onion and mushrooms into the base of the MicroPro Grill. Place cover on GRILL
position. Microwave on high 3 minutes. Remove from microwave, Stir. Place cover in the GRILL
position. Microwave 3 minutes more or until meat is no longer pink. Remove meat mixture to a bowl.
2. Pour 1 cup sauce in the base of the MicroPro Grill, layer the ravioli, pour hamburger mixture over it.
Pour remaining sauce over the meat, then top with mozzarella cheese.
3. Place cover in CASSEROLE position. Microwave on high for 8-10 minutes.
4. Uncover and place cover in GRILL position and microwave on high for 1-2 minutes
1. Place noodles in Microwave Pasta Maker with water and salt Microwave on high power 10 minutes or
until noodles are al dente. Strain and set aside
2. Remove casings from sausage links and break apart meat in base of MicroPro Grill Place cover on
sausage in GRILL position.
3. Microwave on high power 5 minutes or until sausage is no longer pink in the middle. Once fully cooked,
break apart with a spatula.
4. In a medium bowl stir together sausage, cooked noodles, marinara sauce and 1 cup of shredded cheese.
5. Place noodle mixture into base of GRILL Top with remaining cheese and place cover in CASSEROLE
position.
6. Microwave on high power 6-8 minutes or until cheese is bubbly and heated through.

Balsamic Herb Chicken Bang Bang Shrimp Tacos

½ tsp. garlic powder 12 fresh medium, raw shrimp Tortillas
½ tsp. course kosher salt ¼ cup mayonnaise Suggested toppings
¼ tsp. ground black pepper 1 Tbsp. Thai sweet chili sauce ½ cup cilantro, chopped
2 Tbsp. all-purpose flour ½ Tbsp. sriracha sauce ¼ red onion, chopped
12-oz. chicken breast, butterflied 1 tsp. rice vinegar 1 avocado, diced
¼ cup heavy cream 4-5 radishes, finely chopped
½ tsp. baking soda 2 limes, cut into wedges
¼ cup chicken stock Tomatoes, diced
TUPPERWARE 2 Tbsp. balsamic vinegar TUPPERWARE
1 Tbsp. cornstarch
1 Tbsp. fresh sage
1 Tbsp. thyme
1 Tbsp. rosemary
1. Combine garlic powder, salt, pepper and flour on a plate.
2. Dredge butterflied breast in seasoned flour, shaking off excess. 1. In the base of the MicroPro Grill add shrimp in a single layer. Place cover on shrimp in the GRILL
3. Place the seasoned chicken breast into the base of MicroPro Grill. position. Microwave on high power 3 minutes. Remove from microwave, flip shrimp, Place cover on
4. Place cover on top of the chicken in GRILL position and microwave on high power for 5 minutes. shrimp in the GRILL position. Microwave on high power an additional 2 minutes.
5. Stir together heavy cream and baking soda in small bowl and set aside. 2. Meanwhile, in a bowl, stir together mayonnaise, chili sauce, sriracha sauce and rice vinegar. Add shrimp
6. In a Quick Shake container combine chicken stock, balsamic vinegar and cornstarch. Replace seal and and toss to coat.
shake to combine. 3. Place shrimp into warm tortillas.
7. Remove GRILL from microwave and flip chicken over. Add balsamic mixture and heavy cream mixture 4. Top with desired ingredients.
to base of MicroPro Grill and stir to combine.
8. Replace cover in CASSEROLE position and microwave on high power an additional 5 minutes.
9. Place sage, thyme and rosemary in the Chop N Prep chef, finely chop.
10. Remove GRILL from the microwave and stir in chopped herbs. Serve warm
 BBQ Chicken Roll-Up Beef CrunchWrap Supreme
Recipe submitted by Christine Schroer
1 lb. ground beef ½ cup nacho cheese sauce
1 refrigerated pizza crust ¼ cup onion, diced 4 tostada shells
½ cup BBQ sauce 1 tsp. chili powder 1 cup sour cream
1 ½ cups shredded rotisserie chicken ½ tsp. ground paprika 2 cup Shredded lettuce
½ red onion, finely chopped ½ tsp. ground cumin 1 cup chopped tomatoes
1 cup shredded cheese kosher salt 1 cup shredded Cheddar
¼ cup parsley, chopped Freshly ground black pepper 1 cup shredded monterey jack cheese
8 large flour tortillas Hot sauce, for serving
TUPPERWARE TUPPERWARE

1. Roll out the pizza crust into a rectangle.
2. Spread on the BBQ sauce. Top with chicken, onion, cheese, and parsley.
3. Roll it up longways, and cut into slices.
4. Place slices in the base of the MicroPro Grill and place cover in CASSEROLE position on high for 4-5
minutes.
5. Place cover in GRILL position and microwave on high for 60- 90 seconds.
1. In the base of the MicroPro Grill add ground beef, onion, chili powder, paprika and cumin . Place cover
in the GRILL position. Microwave on high power 5 minutes or until the beef is no longer pink, drain and
pour into a bowl. Wipe MicroPro Grill Clean.
2. Take 4 tortillas, place a tostada shell in the center. Using a paring knife, trace around the edges of the
shell to cut four smaller flour tortilla rounds. Set aside.
3. Place on large tortilla on a plate add ¼ of meat mixture in the center, top with ¼ of the nacho cheese
sauce, then place tostada shells on top, spread sour cream over tostada, then top with ¼ of each
lettuce, tomato, and cheeses. Place the smaller flour tortilla cutouts in the center of each crunchwrap
then tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping,
quickly invert crunchwraps so the pleats are on the bottom and they stay together.
4. Place one crunchwrap in the base of the MicroPro Grill, place cover in GRILL position, and microwave on
high for 3-4 minutes, flip and grill for 2 more minutes. Repeat with remaining crunchwraps.

Beef Enchiladas Biscuits

1 lb. ground beef 1¾ cup flour
½ cup finely chopped onion ½ tsp. salt
2 cups shredded cheddar cheese 1 Tbsp. baking powder
1 (20 ounce) can enchilada sauce ⅓ cup butter
6 flour tortillas ¾ cup milk

TUPPERWARE TUPPERWARE

1. In the base of the MicroPro Grill add onions and crumble the ground beef.
2. Place cover in the GRILL position. Microwave on high power 3-5 minutes. Remove from microwave,
check for doneness, if more time is required, microwave on high power an additional 1-2 minutes. Drain
beef, pour into a bowl, add 1 cup sauce and 1 cup cheese, stir.
3. Put filling along center of each tortilla.
4. Roll up and place seam side down in the base of the MicroPro Grill.
5. Pour remaining sauce over tortillas and sprinkle remaining cheese.
6. Place Cover in CASSEROLE position and microwave on high for 4-6 minutes.
1. In a medium bowl, mix together, flour, salt and baking powder.
2. Using a pastry blender, or your fingertips, cut or rub the butter in until the mixture looks like bread
crumbs.
3. Add the milk all at once, mixing quickly and gently for about 20 seconds until you have a soft dough. Pat
the dough into a rectangle about ¾" thick. Fold it into thirds like a letter and roll gently with a floured
rolling pin until the dough is ¾" thick again.
4. Cut into circles with a biscuit cutter for traditional round biscuits.
5. Place biscuits in the base of the MicroPro Grill, place cover in CASSEROLE position and microwave at
80% power for 7-8 minutes, flip biscuits over and place cover in CASSEROLE position and microwave at
80% power for 5-7 minutes more.
 Black Bean & Chicken Black Bean Burgers
Chilaquiles 1 (15-oz) can black beans
2 cups cooked, shredded chicken breast 1 red bell pepper, cored and quartered
1 (15-oz) can black beans, rinsed and drained 2 Tbsp. cilantro
¾ cup pico de gallo, drained ¾ cup breadcrumbs
2 Tbsp. Southwest Chipotle Seasoning Blend ½ tsp. garlic powder
4 (6-inch) corn tortillas, cut into 2-inch pieces 1 tsp. cumin
1 cup crumbled queso blanco 4 tsp. lime juice
Salt and pepper to taste
TUPPERWARE TUPPERWARE

1. In a medium bowl stir together chicken, beans, pico de gallo, southwest chipotle seasoning, tortillas and
queso blanco.
2. Transfer mixture to the base of the MicroPro Grill. Place cover in the GRILL position and microwave on
high power 8 minutes.
3. Remove from microwave and serve warm on tortillas with favorite garnishes.
1. Place black beans into base of Power Chef System fitted with blade attachment Pull cord until coarsely
processed. Add 2- 3tsp. of water if necessary for pulling. Remove to small bowl and set aside.
2. Place red pepper and cilantro in base of Power Chef System fitted with blade attachment. Cover and
pull cord until finely chopped. Add to black bean mixture.
3. Stir in remaining ingredients.
4. Divide into four equal patties.
5. Place two patties at a time in base of the MicroPro Grill and place the cover on top of patties in GRILL
position.
6. Microwave on high power 8 minutes, then flip burgers and microwave on high power an additional 2
minutes.
7. Now that your GRILL is hot, additional patties will require less grill time. Microwave remaining patties
on high power 6 minutes, then flip and microwave on high power an additional 2 minutes.
8. Top with desired toppings and serve.

Blueberry Crumble Blueberry Pie Bubble Dessert

4 cups frozen blueberries Crumble Topping 1 (12-oz) can refrigerated Pillsbury Grands Jr biscuits (10 count)
¼ cup all-purpose flour 1 stick unsalted butter, melted 1 (21-oz) can blueberry pie filling
¼ cup granulated sugar ¾ cup all-purpose flour ¼ cup sugar
1 Tbsp. lemon juice ½ cup brown sugar
¾ cup rolled oats Icing
1 tsp. vanilla extract ½ cup powdered sugar
1 Tbsp. milk
TUPPERWARE TUPPERWARE

1. In a medium bowl, stir together berries, flour, sugar and lemon juice. Pour into base of MicroPro Grill,
set aside.
2. In a medium bowl, mix together crumble ingredients. Once combined, sprinkle over top of berries.
3. Place cover in CASSEROLE position and microwave on high power 15 minutes.
4. Let cool for 5 minutes to thicken slightly. Serve warm.
1. Cut biscuits into fourths.
2. In a medium Thatsa Bowl, mix biscuits, blueberry pie filling and sugar.
3. Pour mixture in to the base of the MicroPro Grill
4. Place cover on the MicroPro Grill in CASSEROLE position, microwave on high for 8 minutes, check to see
if done, microwave for additional 2-3 minutes if not.
5. In a small bowl, mix powdered sugar and milk, when dessrt has cooled off some drizzle icing over it.
 Broccoli Cheddar Frittata Brown Sugar Glazed Pork
9 eggs Chops
⅛ cup water 2 center cut boneless pork chops, 4 oz. each (bone in can be used)
⅛ cup milk ¼ cup brown sugar
½ tsp. sea salt, divided 2 Tbsp. vegetable oil
Freshly ground black pepper 1 tsp. honey
1 small bag frozen broccoli 1 Tbsp. soy sauce
½ small onion 1 Tbsp. cornstarch
1 garlic clove ¼ cup water
TUPPERWARE ¾ cup cheddar cheese TUPPERWARE pinch of salt and pepper

1. Place frozen broccoli in the base of the MicroPro Grill, place cover in CASSEROLE position, microwave
on high for 3 –4 minutes.
2. Place onion and garlic in the base of the Power Chef System with the blade attachment. Cover and pull
cord until minced; add broccoli, cover and pull cord to chop broccoli, pour into the base of the MicroPro
Grill.
3. In a medium bowl whisk together eggs, water, milk, salt and pepper, pour over vegetables in the
MicroPro Grill, sprinkle cheese over egg mixture.
4. Place cover in CASSEROLE position, and microwave on high for 10-12 minutes, or until cooked through.
5. Remove cover and allow to cool for 5 minutes.
1. Season pork with salt and pepper to taste and arrange in center of MicroPro Grill.
2. Place cover in GRILL position and microwave at 70% power 8 minutes.
3. While pork is cooking, In a small saucepan, combine brown sugar, vegetable oil, soy sauce, honey, salt
and pepper. Bring to boil. In a separate cup combine cornstarch and water. Whisk well and slowly pour
in to saucepan mixture. This will thicken it up. Set aside.
4. Remove the MicroPro Grill from microwave using oven mitts and drain excess liquid by placing cover in
CASSEROLE position and holding it tightly while pouring it from the side.
5. Pour sauce over pork chops and microwave with cover in CASSEROLE position on high power 4 minutes
or until pork is no longer pink.

Bruschetta Grilled Chicken Buffalo Chicken Cheese Steaks

Zoodle Bowls 1 lb. chicken breast, butterflied
Recipe submitted by JaKell Farnsworth Meckley ½ tsp. garlic powder
½ tsp. course kosher salt
Marinade 2 cups tomato basil bruschetta: ¼ tsp. ground black pepper
2 Tbsp. olive oil 3 Roma tomatoes, chopped ½ cup buffalo hot sauce
2 Tbsp. balsamic vinegar ¼ cup red onion, chopped, optional 4 (6”) Hoagie rolls
½ tsp. sea salt 2 cloves garlic, minced 4 slices provolone cheese, cut in half
½ tsp. black pepper 1 Tbsp. fresh basil, chopped ½ cup chunky blue cheese dressing
3 cloves garlic, minced 2 Tbsp. extra virgin olive oil
TUPPERWARE 2 Tbsp. fresh basil, chopped TUPPERWARE ⅓ cup thinly sliced celery
1 Tbsp. balsamic vinegar
¼ tsp. salt
2 chicken breasts ¼ tsp. black pepper
2 large zucchinis (spiralized into 2 Tbsp. parmesan cheese (grated)
approx. 4 cups zoodles)
1. Place chicken breast in between plastic wrap and pound with a rolling pin until vey thin and even.
2. Season butterflied breast with salt and pepper.
1. In a small bowl combine olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil. 3. Place the seasoned chicken breast into the base of MicroPro Grill.
2. Slice chicken breasts and place in the Season Serve Container, pour marinade over chicken breast, 4. Place cover on top of the chicken in GRILL position and microwave on high power for 5 minutes.
refrigerate for 1-8 hours. 5. Remove GRILL from microwave and flip chicken over. Add hot sauce.
3. In a medium bowl combine all the bruschetta ingredients, refrigerate. 6. Replace cover in CASSEROLE position and microwave on high power an additional 3-5 minutes or until
4. Add zucchini to the base of the MicroPro Grill, place cover in CASSEROLE position, microwave on high no longer pink.
for 3-4 minutes, remove to a bowl, set aside. 7. Open the hoagie rolls lengthwise and place 2 halves of provolone cheese in the bottom of the roll. Fill
5. Remove the chicken from the marinade and place in the base of the MicroPro Grill; place cover in the the roll with buffalo simmered chicken tenders.
GRILL position. Microwave on high power 5 minutes. 8. Spoon 2 Tbsp. of blue cheese dressing over the buffalo chicken and sprinkle with thinly sliced celery.
6. Divide the zucchini noodles between two bowls. Once the chicken is grilled, place on top of zoodles,
spoon the bruschetta over the chicken and zoodles.
 Buffalo Dip Stuffed Chicken Buffalo Shrimp Dip
Breast 12-14 oz raw shrimp, cleaned + peeled + thawed if frozen, diced
½ cup onion, diced
4 small chicken breast, butterflied
2 jalapeños, deseeded and diced
½ tsp. garlic powder
½-1 tsp oil or melted butter for sautéing
½ tsp. course kosher salt
1 cup fresh spinach, chopped
¼ tsp. ground black pepper
4 oz. cream cheese, softened
1 cup buffalo dip
¼-½ cup beer
½ cup panko bread crumbs or seasoned croutons, crushed
1 Tbsp. butter, melted
¼ tsp paprika
TUPPERWARE TUPPERWARE 3 Tbsp. hot sauce, extra to taste
3 oz. pepper jack cheese, grated
2 oz. sharp cheddar cheese, grated

Optional, garnish with chopped spinach and red pepper flakes

1. Place chicken breast in between plastic wrap and pound with a rolling pin until thin and even.
2. Season butterflied breast with garlic powder, salt and pepper.
3. Fill each breast with ¼ cup buffalo dip, fold chicken in half and place chicken breast into the base of
MicroPro Grill, Sprinkle each chicken breast with a quarter of the pulverized croutons or panko bread
crumbs, sprinkle smoked paprika on top.
4. Place cover in GRILL position and microwave on high for 5 minutes, flip chicken, recover in GRILL
position and microwave on high for 5 more minutes, or until chicken is no longer pink.
1. Place onion, jalapeños and oil or butter into the base of MicroPro Grill.
2. Place cover on top of the chicken in GRILL position and microwave on high power for 3-5 minutes.
3. Remove GRILL from microwave and add shrimp.
4. Replace cover in GRILL position and microwave on high power an additional 2-3 minutes or until no
longer pink.
5. Add remaining ingredients to the base of the MicroPro Grill, stir, place cover in CASSEROLE position and
microwave on high for 3-5 minutes.
6. Stir and garnish if desired, and serve with tortilla chips.

Buffalo Wing Dip Buffalo Chicken Quesadilla

1 stalk celery, finely chopped (½ cup) 2 cups shredded rotisserie chicken
1 fresh jalapeno, seeded and minced 4 oz. cream cheese, softened
8 oz. cream cheese, softened (or Neufchatel), cut up ½ cup ranch dressing, divided
½ cup buffalo wing sauce ¼ cup buffalo sauce, divided
1½ Tbsp. blue cheese salad dressing 2 Tbsp. green onions, sliced
1 cup chopped cooked chicken breast ½ cup shredded gouda, shredded
½ cup Monterey Jack cheese, shredded
For dipping: 20 stalks celery, halved crosswise kosher salt Freshly ground pepper
TUPPERWARE TUPPERWARE 4 medium flour corn tortillas
vegetable oil

1. In a medium bowl, combine all ingredients. 1. In a medium bowl, combine chicken, cream cheese, ¼ cup ranch, ¼ cup buffalo sauce and 1 Tbsp. of
2. Pour mixture into in the base of the MicroPro Grill. Place cover in the CASSEROLE position. green onions. Stir until well combined. Season to taste with salt and pepper.
3. Microwave on high power, 5-7 minutes. 2. Brush one side of tortilla with oil, place oil side down in the base of the MicroPro Grill. Spread the
buffalo chicken mixture onto a tortilla. Top with both cheeses and cover with a second tortillas. Top
with 2nd tortilla, oil side up.
3. Place cover in the GRILL position. Microwave on high power, 3-4 minutes. Flip over, GRILL for 1-2
minutes. Repeat with 2nd quesadilla.
4. Drizzle with more ranch dressing and buffalo sauce. Garnish with more scallions.
 Cajun Chicken Wings Cajun Stuffed Chicken with
Rub 2 lbs. chicken wings Pepper Jack Cheese and Spinach
1 Tbsp. baking powder
1 tsp. paprika Sauce 2 boneless, skinless chicken breasts
½ tsp. garlic powder ¼ cup butter 4 oz. pepper jack cheese, shredded
½ tsp. onion powder ¼ cup Louisiana-style hot ½ cup frozen spinach, thawed and drained (or fresh cooked spinach)
½ tsp. dried thyme sauce 1 Tbsp. olive oil
¼ tsp. dried oregano 1 Tbsp. Worcestershire sauce 1 Tbsp. Cajun seasoning
¼ tsp. cumin 1 Tbsp. Italian breadcrumbs
TUPPERWARE ¼ tsp. kosher salt TUPPERWARE Sea salt, to taste
¼ tsp. fresh ground black pepper Freshly ground black pepper, to taste
⅛ tsp. cayenne pepper

1. Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces.
2. Place wings in a shallow dish.
3. In a small bowl, combine Rub ingredients, Sprinkle over chicken wings.
4. Place ½ of the chicken wings in the base of the MicroPro Grill. Place cover in the GRILL position.
Microwave on high power 6-8 minutes. Flip, halfway through. Cook until no longer pink.
5. Repeat with 2nd batch of wings.
6. Whisk together sauce ingredients in a medium bowl, add chicken wings toss to coat.
1. Butterfly the chicken breast and flatten the chicken to ¼” thickness. Season the chicken with salt and
pepper.
2. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
3. Combine the Cajun seasoning and breadcrumbs together in a small bowl.
4. Spoon about ¼ cup of the spinach mixture onto each chicken breast. Fold over chicken breast and
secure with toothpick if needed.
5. Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Make
sure you get underneath, too.
6. Place chicken breasts into base of the MicroPro Grill. Place cover on top of chicken in the GRILL
position. Microwave on high 5 minutes. Remove from microwave, flip chicken, sprinkle any remaining
spinach and cheese on top of chicken. place cover on chicken and microwave an additional 5 minutes or
until no longer pink.

California Panini Campfire Loaded Potatoes

Tangy Mayo Garlic Spread 4 slices bacon
½ cup mayonnaise 4 medium potatoes, peeled and cut into small chunks
4 dashes hot sauce 1 medium onion, diced
¼ tsp. Southwest Chipotle Seasoning Blend 6 Tbsp. butter, melted
1 garlic clove, peeled 2 Tbsp. minced fresh parsley
1 Tbsp. Worcestershire sauce
4 (1-inch thick) slices Italian or sourdough bread Salt and pepper to taste
½ cup goat cheese, room temperature ⅓ cup chicken broth
TUPPERWARE 6 thick slices turkey breast TUPPERWARE ½ cup cheddar cheese, shredded
½ avocado, sliced thin 2 Tbsp. green onion, sliced
½ cup shredded kale ¼ cup sour cream, optional

1. In the base of the Chop ’N Prep, add mayonnaise, hot sauce, seasoning blend and garlic. Add kosher salt
and pepper to taste.
2. Spread mayonnaise mixture on all four slices of bread using Sandwich Spreader; set aside.
3. Place one slice of bread in the base of the MicroPro Grill. Spread half of the cheese on bread; top with
half of the turkey, avocado and kale. Place a slice of bread on top of kale. Repeat with remaining
ingredients.
4. Place MicroPro Grill cover on top of bread in GRILL position; microwave on high power 3 minutes.
Remove from microwave, flip sandwich, replace cover and microwave on high power 1 minute more.
Repeat with second sandwich. Serve warm.
1. Place bacon into the base of the MicroPro Grill. Place cover on top of bacon in the GRILL position.
Microwave on high 3 minutes. Remove from microwave, flip bacon. Place cover on top of bacon in the
GRILL position. Microwave 3 minutes more. Remove bacon, place on paper towels, let cool; crumble.
2. Place potatoes and onions in the base of the MicroPro Grill.
3. Mix butter, parsley, Worcestershire sauce, chicken broth, salt and pepper in a small bowl, pour over
potatoes and onions.
4. Place cover in CASSEROLE position. Microwave on high for 8 minutes, stir, recover and cook for 4-6
more minutes or until potatoes are soft.
5. Remove cover, sprinkle with bacon, cheese and green onion. Place cover in GRILL position and
microwave on high for 2 minutes to melt cheese.
6. Top with sour cream if desired.
 Caprese Chicken Caprese Panini
4 boneless, skinless chicken breast halves Italian Garlic Mayo
¼ cup balsamic vinaigrette salad dressing ½ cup mayonnaise
2 garlic cloves, minced ¼ tsp. Italian Seasoning Blend
2 plum tomatoes, sliced 1 garlic clove, peeled
4 oz. balls fresh mozzarella, sliced Salt and pepper to taste
3 Tbsp. snipped fresh basil leaves
Salt and coarsely ground black pepper to taste 4 (1-inch thick) slices Italian bread
2 Tbsp. prepared pesto, divided
TUPPERWARE TUPPERWARE 6 slices fresh buffalo mozzarella, about ¼-inch thick
1 medium tomato, sliced thin
12 fresh basil leaves

1. Flatten chicken to an even thickness.
2. Mix together the balsamic vinegar and garlic pour over chicken to marinade. Marinate in refrigerator 30
minutes.
3. Remove chicken from marinade and place in the base of the MicroPro Grill, place cover in GRILL position
and microwave on high for 8-10 minutes or until thermometer registers 170°F in thickest part of breast
and juices run clear. Flip Chicken at 5 minutes.
4. About 2 minutes before chicken is done, arrange tomatoes and cheese over chicken.
5. Remove chicken from grill to serving platter; sprinkle with basil.
1. In the base of the Chop ’N Prep, add mayonnaise, Italian seasoning and garlic. Add kosher salt and
pepper to taste.
2. Spread mayonnaise mixture on all sides of each slice of bread; set aside.
3. Place one slice of bread in the base of the MicroPro Grill. Spread half of the pesto on bread; add 2 slices
of mozzarella, half of the tomatoes, and half of the basil. Top with 1 slice of the mozzarella and 1 piece
of the bread. Repeat with remaining ingredients, set aside one of the sandwiches.
4. Place MicroPro Grill cover on top of bread in GRILL position; microwave on high power 3 minutes.
Remove from microwave, flip sandwich, replace cover and microwave on high power 1 minute more or
until both sides are toasted and cheese is warm and melted. Repeat with second sandwich. Serve
warm.

Caprese Stuffed Mushroom Caramel Apple Cobbler

Garlic Butter Mushrooms
2 Tbsp. butter 3-4 large Portobello Mushrooms,
2 cloves garlic, crushed stem removed, washed and dried
1 Tbsp. freshly chopped parsley with a paper towel
3 fresh mozzarella cheese balls,
sliced thinly
¾ cup grape or cherry tomatoes,
sliced thinly
TUPPERWARE fresh basil, shredded to garnish
Recipe submitted by Julia Chavez
1 (21 oz.) can caramel apple pie filling
1 ( 7 oz.) pkg. cinnamon apple muffin mix
¾ cup butter, melted
Bottled caramel sauce
Vanilla ice cream
TUPPERWARE

Balsamic Glaze
¼ cup balsamic vinegar
2 tsp. brown sugar

1. In the Micro Pitcher microwave garlic, butter and parsley for 30 seconds, to melt. 1. In the base of the MicroPro Grill, pour caramel apple pie filling, spread out evenly.
2. Brush the bottoms of each mushroom and place them, buttered side down in the base of the MicroPro 2. Sprinkle apple cinnamon muffin mix over pie filling.
Grill and brush any remaining garlic over the insides of each cap. 3. Drizzle melted butter over muffin mix.
3. Fill each mushroom with the mozzarella slices and tomatoes. 4. Place cover CASSEROLE position and microwave on high for 10-12 minutes, allow to cool for 5 minutes.
4. Place cover in the GRILL position. Microwave on high power, 4-5 minutes. Check to see if done, GRILL 5. Drizzle caramel sauce.
for 1- 2 minutes, if needed or until cheese has melted and golden in color. 6. Serve with ice cream.
5. Combine sugar and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to
low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze.
6. Drizzle mushrooms with balsamic glaze. Garnish with chopped basil.
 Caribbean Rum Glazed Carne Asada
Sweet & Spicy Chicken Legs
Marinade 1 tsp. lemongrass
¼ Cup Captain Morgan Spiced Rum 1 habañero chile, chopped fine,
3 Tbsp. agave nectar seeded if you don’t want heat
1 Tbsp. corn oil 1 tsp. thyme
2 Tbsp. cider vinegar ¼ tsp. fennel
2 Tbsp. soy sauce Dash of salt & pepper
TUPPERWARE 1 orange, juiced TUPPERWARE
1 lime, juiced 3 lbs. chicken legs
2 Tbsp. Brown Sugar 2 green onions, chopped, garnish
2 tsp. garlic
2 tsp. ginger

1. Add all the marinade ingredients into the base of the Power Chef System with the blade attachment,
pull cord until Puréed.
2. Place chicken legs in the Season Serve container and pour marinade over chicken, refrigerate for 6
hours turning occasionally.
3. Remove chicken from the marinade and pat dry.
4. Place chicken wings in the base of the MicroPro Grill and Place cover in the CASSEROLE position.
Microwave on high power, 5 minutes, flip chicken legs over.
5. Turn Cover to GRILL position and microwave on high for 5 minutes, flip chicken legs over and GRILL for 5
more minutes.
6. Sprinkle with green onions.

Castle Burgers (Copy Cat) Cauliflower Grilled Cheese

Recipe submitted by: Jennifer Wagner Bair & Thriftymoms.com
2 cups shredded cauliflower florets
1 lb. hamburger, 80/20 is best ½ cup panko style breadcrumbs
⅔ cup onion, finely chopped ½ cup all-purpose flour
1 tsp. salt 2 large eggs
1 tsp. black pepper 1 tsp. salt
2 eggs 2 slices mild cheddar cheese
¼ cup plain bread crumbs 2 Tbsp. shredded parmesan cheese
1 package Dinner Rolls
TUPPERWARE American cheese TUPPERWARE
Sliced pickles, optional

1. In a bowl, mix together hamburger, onion, salt, pepper, eggs and bread crumbs. Form a square patty
shape a bit smaller than the GRILL, (use cover for a sizing guide) poke holes in meat, (use a drinking
straw).
2. Place diced onions in the base of the MicroPro Grill.
3. Place patty over the onions in the MicroPro Grill.
4. Place cover in the GRILL position. Microwave on high power, 5-6 minutes. Check to see if done.
5. Add cheese, place cover in CASSEROLE position and microwave on high for 1-2 minutes, until cheese has
melted.
6. Use a non stick spatula to remove burger and place on bottom layer of dinner rolls. Place pickles on if
desired.
7. Place dinner rolls tops on and cut.
1. In medium sized Thatsa Bowl, mix cauliflower, breadcrumbs, flour, eggs and salt until well combined.
2. Place 1 cup of mixture in base of MicroPro Grill and spread evenly to create a square. Cover in GRILL
position and microwave on full power for 3 minutes.
3. At the end of cooking time, flip cauliflower bread, cover in GRILL position and microwave for an
additional 1 minute.
4. Use spatula to cut cauliflower bread into two. Add cheese to one cauliflower bread slice and top with
remaining slice.
5. Cover in GRILL position and microwave on full power for 2 minutes. At the end of cooking time, flip
sandwich and microwave for an additional 1 minute.
6. Repeat process with remaining cauliflower mixture to bake additional bread.
 Cauliflower Tortilla Cauliflower Cheese Tortillas
2 large eggs (Vegans, sub flax eggs) 1 cup cauliflower florets, grated
¾ large head cauliflower (or two cups riced or grated) ¾ cup cheese, grated (sharp cheddar, white cheddar)
¼ cup chopped fresh cilantro 1 egg
½ medium lime, juiced and zested ½ tsp garlic powder
salt & pepper, to taste ¼ tsp. onion powder
½ tsp. salt

TUPPERWARE TUPPERWARE

Keto Low Carb Keto Low Carb

1. In a medium Thatsa bowl add eggs and whisk and remaining ingredients, mix until combined.
2. Divide mixture into 8 equal portions.
3. One at a time, place portioned mixture into the base of the MicroPro Grill and flatten using the Spatula.
Place the cover in the CASSEROLE position and microwave for 5 min. on HIGH.
4. Remove from microwave, flip the tortilla using Spatula, and place the cover in the GRILL position.
Microwave for an additional 3 min. on HIGH.
5. Remove tortilla from the MicroPro Grill onto a plate. Repeat with remaining mixture tortillas.
These can be baked at 375°F, Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to
7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
1. Using the SpeedyMando Grater, secure the food guider into the body and place on top of a medium
bowl. Place cauliflower florets into the food guider, position plunger on top and grate until you get 1
cup.
2. Add remaining ingredients to the bowl and whisk together until combined.
3. Divide mixture into 4 equal portions. One at a time, place portioned mixture into the base of the
MicroPro Grill and flatten using the Spatula.
4. Place the cover in the CASSEROLE position and microwave for 5 minutes on high power. Using oven
gloves remove from microwave, flip the tortilla using Spatula, and place the cover in the grill position.
Microwave for an additional 3 minutes on high power. Remove tortilla from the MicroPro Grill onto a
plate. Repeat with remaining mixture.

Serving 1 tortilla Calories: 37kcal Carbohydrates: 2g Protein: 3g Fat: 1g Saturated Fat: 0g Cholesterol: 62mg | Sodium: Serving 1 tortilla, calories: 160kcal, carbohydrates: 4g, protein: 10g, fat: 11g, saturated fat: 6g, cholesterol: 100mg, sodium:
39mg Potassium: 182mg Fiber: 1g Sugar: 1g Vitamin A: 135IU Vitamin C: 25.9mg Calcium: 21mg | Iron: 0.5mg 419mg, potassium: 279mg, fiber: 1g, sugar: 1g, vitamin a: 385iu, vitamin c: 36.5mg, calcium: 232mg, iron: 0.8mg

Cherry Pie Cheesy Apple Panini

1 (21 oz.) can of cherry pie filling 2 slices hearty sandwich bread
2 refrigerated pie crusts 1 Tbsp. unsalted butter
3 slices provolone cheese
½ granny smith apple, sliced

TUPPERWARE TUPPERWARE

1. Place one pie crust in the base of the MicroPro Grill, pour cherry pie filling on top of pie crust, put top 1. Butter one side of each piece of sandwich bread.
crust on. 2. Place one slice, butter side down, in MicroPro Grill base. Lay cheese slices onto bread.
2. Cut vent slits in top crust, and flute edges. 3. Lay apple slices over cheese and bread. Top with remaining slice of bread, butter side up.
3. Place cover in the CASSEROLE position and microwave on high for 15 minutes. 4. Rest MicroPro Grill cover on top of bread in grill position and microwave on high power 3 minutes.
4. Allow to cool for 10 minutes. 5. Remove from microwave, flip Panini, replace cover and microwave on high power 1 minute more.
6. Serve warm.
 Cheesy BBQ Sloppy Joes Cheesy Eggs in a Basket
1½ pounds lean ground beef 2 slices of sandwich bread
1 (14.5-oz.) can diced tomatoes 1 Tbsp. butter
1 cup ketchup 2 large eggs at room temperature
½ cup bottled barbecue sauce 4 (¼-inch) slices of white Cheddar or Swiss
1 Tbsp. Worcestershire sauce Salt and pepper to taste
2 Tbsp. chopped pickled jalapeño peppers (optional)
1 (11.25-oz.) package frozen garlic Texas toast
½ cup (2 oz.) shredded sharp Cheddar cheese
TUPPERWARE TUPPERWARE

1. Place Texas toast in the base of the MicroPro Grill, place cover in GRILL position and microwave on high
for 2-3 minutes, flip over, recover and microwave for 1-2 minutes, Set aside.
2. Place ground beef in the base of the MicroPro Grill, place cover in GRILL position and microwave on
high for 5 minutes, stir, recover and microwave for 2-3 minutes or until beef crumbles and is no longer
pink; drain well.
3. Stir in tomatoes, ketchup, BBQ sauce and Worcestershire sauce, and, if desired, jalapeño peppers.
4. Place Cover in CASSEROLE position and microwave on high for 2-4 minutes.
5. Serve beef mixture over Texas toast; sprinkle with cheese.
1. Lightly butter both sides of each piece of sandwich bread.
2. Place both slices in MicroPro Grill base, place cover in GRILL and microwave on high for 2-3 minutes to
toast.
3. Remove from MicroPro Grill and cut a circle in the middle of toast using a biscuit cutter, place bread
squares back in the MicroPro Grill. Set toast circles aside.
4. Crack and egg in each toast circle, season with salt and pepper, place cheese on top of the toast but not
in the hole. Place cover in CASSEROLE position for 3-5 minutes depending on your desired doneness.

Cherry Crumble Chicken Alfredo Roll-Ups

Recipe submitted by Cindy Wei Recipe submitted by Mike McCurdy

1 (21 oz.) can cherry pie filling 3 Tbsp. butter

1 (9 oz.) box Jiffy yellow cake mix* 3 Tbsp. flour
1 stick butter, melted 2¼ cups milk, 2% or whole
Juice of 1 lemon
2 tsp. chopped parsley
2 garlic cloves, minced
2 Tbsp. cream cheese, softened
TUPPERWARE TUPPERWARE 2 cups shredded rotisserie chicken
½ cup finely grated Parmesan
8 cooked lasagna noodles
kosher salt
Freshly ground black pepper
1. Pour pie filling into the base of the MicroPro Grill.
2. Sprinkle cake mix over the pie filling. 1. In a saucepan, melt butter over medium heat. Add garlic and stir for about 30 seconds. Whisk in the
3. Pour butter over the cake mix. flour and cook until the mixture is bubbling and golden, 1 minute more. Gradually whisk in milk. Bring
4. Place cover in CASSEROLE position and microwave on **80% power for 15 minutes. Let cool for 5 mixture to a simmer, stir in cream cheese and Parmesan. Let simmer until the sauce thickens, about 2
minutes to thicken slightly. Serve warm. minutes. Add lemon juice and about 1 tsp. of parsley. Season to taste with salt and pepper. Then stir in
shredded chicken.
*You can use any yellow cake mix. The normal size cake mixes are 25 oz. I would use about half. **1200 2. Spoon a thin layer of sauce onto the base of the MicroPro Grill.
watt microwave used 3. Lay cooked noodles in a single layer on a cutting board or baking sheet. Spread chicken Alfredo mixture
on each noodle, then roll up the lasagna noodle. Lay the roll-ups in the MicroPro Grill seam side-down.
Spoon more sauce on top of the roll-ups.
4. Place cover in CASSEROLE position and microwave on high power for 5 minutes. Let cool for 5 minutes
to thicken slightly.
5. Garnish with more parsley and serve warm.
 Chicken Caesar Salad Boats Chicken Chorizo Burger
2 chicken breast, boneless skinless salt and pepper 4 (4-oz.) boneless, skinless chicken breasts, cut into ½”-pieces
12 Mini Taco Boats Cooking spray or aerosol olive oil 2 strips uncooked bacon, chopped
¼ cup Caesar salad dressing ¾ cups finely chopped chorizo (about ¼” pieces)
1½ cups romaine lettuce, thinly sliced 2 Tbsp. minced red onion
¼ cup cilantro leaves, chopped ¼ tsp. kosher salt
⅓ cup queso fresco cheese, crumbled 1 tsp. smoked paprika
freshly ground black pepper

TUPPERWARE TUPPERWARE Lettuce, tomato and red onion for garnish

1. Season chicken breast with salt and pepper and place in the base of the MicroPro Grill.
2. Place cover in GRILL position and microwave at 70% power 7 minutes or until chicken is no longer pink
in center. Remove chicken to a cutting board to rest for 5 minutes and wipe Grill clean.
3. Cut chicken into cubes.
4. Lightly brush Mini Taco Boats with olive oil.
5. Place the taco boats in the base of the MicroPro Grill.
6. Place cover on the MicroPro Grill in GRILL position, microwave on high for 2-3 minutes, to make crispy.
7. Meanwhile, toss the cooked chicken meat with the Caesar salad dressing.
8. Place ⅛ cup sliced romaine lettuce into each boat. Scoop ¼ cup dressed chicken into each taco boat.
9. Divide the chopped cilantro and queso fresco amongst the tortillas, then sprinkle freshly ground black
pepper onto the top of each boat.
1. Assemble Fusion Master Mincer with coarse mincer disc and place bowl underneath hopper. Place ¼ of
the chicken, bacon, chorizo and onion into hopper and turn handle to grind. Repeat with remaining
ingredients until all is ground. Stir in salt and smoked paprika.
2. Form mixture into 4 patties. In the base of the MicroPro Grill, place two patties and cover in the GRILL
position. Microwave on high power 8 minutes or until burgers are cooked through and registers 160°
F/70° C on an instant-read thermometer. Repeat with remaining patties.
3. Serve with your favorite buns and condiments.

Chicken Cobb Salad Chicken Fajitas

3-4 slices bacon 1 lb. chicken breast, cut into strips
4 oz. chicken breast 1 Tbsp. olive oil
1 hard-boiled egg 2 Tbsp. fajita mix or taco seasoning, divided
1 cup romaine lettuce, chopped 1 red bell pepper, strips
½ cup cherry tomatoes, halved 1 green bell pepper, strips
¼ cup feta cheese ½ jalapeno, deseeded and sliced (optional)
2 Tbsp. Basil Vinaigrette or preferred dressing 1 large onion, sliced
salsa
TUPPERWARE TUPPERWARE sour cream
tortillas

1. Place bacon slices in the base fo the MicroPro Grill, place cover in GRILL position and microwave on high
for 3 minutes, flip bacon, recover and microwave for 2-3 more minutes, remove from Grill, crumble
when cool. Set aside.
2. Season chicken breast with salt and pepper and place in the base of the MicroPro Grill.
3. Place cover in GRILL position and microwave on high power 5-7 minutes or until chicken is no longer
pink in center. Remove chicken to a cutting board to rest for 5 minutes.
4. Cut chicken into cubes.
5. Layer lettuce in a bowl, top with cherry tomatoes, bacon, feta cheese, chicken and hard boiled egg.
4. Add dressing or vinaigrette.
1. Place peppers and onions in a small bowl, season with ½ Tbsp. fajita seasoning, stir to mix.
2. Place vegetables in the base of the MicroPro Grill, place cover in the GRILL position and microwave on
high for 3-5 minutes, remove vegetables to a plate, set aside.
3. Season chicken strips with 1½ Tbsp. fajita seasonings, place in the base of the MicroPro Grill, place
cover in the GRILL position and microwave on high for 5 minutes or until no longer pink.
4. Add vegetables replace cover to warm vegetables.
5. Serve on tortillas, with desired toppings.
 Chicken Gyros Boats Chicken Jalapeno Burgers
2 chicken breasts, skinless Tzatziki Sauce 1 ½ lbs. ground chicken 4 hamburger buns, split and toasted
boneless ½ medium cucumber, peeled, seeded & ½ cup minced yellow onion ¼ cup guacamole
¼ cup extra-virgin olive oil shredded, access liquid squeezed out ⅓ cup minced fresh cilantro 1-2 tomatoes, sliced
5 cloves garlic, finely chopped ¾ cup Greek plain yogurt ⅓ cup shredded Cheddar cheese Lettuce
1 tsp. dried oregano 1 Tbsp. chopped fresh parsley 2 cloves garlic, minced 1 red onion, finely sliced
½ tsp. ground cumin 1 tsp. fresh lemon juice 1 jalapeno pepper, seeded and Mexican hot sauce
¼ tsp. salt 1 clove garlic, finely chopped minced
¼ tsp. black pepper ¼ tsp. salt ½ lime, juiced
TUPPERWARE 1 pkg. Mini Taco Boats ¼ tsp. black pepper TUPPERWARE 1 tsp. ground cumin
Cucumber salsa 1 tsp. paprika
½ cucumber, peeled and diced ½ tsp. Kosher salt
1 cup grape tomatoes, quartered ½ tsp. ground black pepper
1 small red onion, halved & thinly sliced
1 Tbsp. chopped fresh parsley
1 tsp. lemon juice 1. Mix ground chicken, ⅓ cup cilantro, Cheddar cheese, garlic, jalapeno pepper, lime juice, cumin, paprika,
salt, and pepper together in a bowl; shape into 4 patties.
1. In a medium bowl mix together olive oil, garlic, oregano, cumin, salt and pepper, add chicken breast 2. Place the patties into the base of the MicroPro Grill. Place cover in the GRILL position. Microwave on
and toss to coat, remove chicken and place in the base of the MicroPro Grill. high power 3-4 minutes. Remove from microwave, drain any liquid. Flip burgers, microwave on high
2. Place cover in GRILL position and microwave at 70% power 7 minutes or until chicken is no longer pink power an additional 2 minutes or until desired temperature.
in center. Remove chicken to a cutting board to rest for 5 minutes and wipe Grill clean. 3. Serve patties in burger buns with sliced tomato, guacamole, lettuce, red onion and Mexican hot sauce.
3. Cut chicken into cubes or shred.
4. Lightly spritz Mini Taco Boats with cooking spray or olive oil.
5. Place the taco boats in the base of the MicroPro Grill.
6. Place cover on the MicroPro Grill in GRILL position, microwave on high for 2-3 minutes, to make crispy.
7. Meanwhile, In small bowl, mix all Tzatziki Sauce ingredients.
8. In another medium bowl, toss Cucumber Salsa ingredients.
9. Spoon chicken filling evenly in warmed boats.
10. Top with cucumber salsa and tzatziki sauce.

Chicken Parmesan Chicken Piccata

1 skinless and boneless chicken breasts, butterflied and cut in half
Kosher salt
freshly ground black pepper
1 cup all purpose flour
2 Tbsp. extra-virgin olive oil
2 Tbsp. butter, melted
¼ cup fresh lemon juice
¼ cup chicken stock
TUPPERWARE TUPPERWARE 2 Tbsp. brined capers, rinsed
⅛ cup fresh parsley, chopped

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. Mix olive oil and melted butter, pour in the MicroPro Grill.
3. Place chicken breast into the base of the MicroPro Grill. Place cover on top chicken in the GRILL
position. Microwave on high 4 minutes. Remove from microwave, flip over.
4. Combine, lemon juice, chicken stock and capers, pour over chicken.
5. Place cover on top of chicken in the GRILL position. Microwave 3-5 minutes more or until chicken is no
4. longer pink.
6. Sprinkle parsley over chicken and serve.
 Chicken Pot Pie Chicken Quesadilla
1 box refrigerated pie crust, softened as directed on box 1 chorizo sausage, sliced in 10 pieces
1½ cups or 1½ lbs. cooked chicken, diced or shredded (or canned chicken meat) 1 sweet bell pepper, deseeded and sliced
1½ cups frozen mixed vegetables 1 chicken breast, sliced
⅛ cup onion, diced 1 cup shredded cheese
1 can cream of chicken soup ½ tsp. coarse kosher salt
¼ cup milk 4 (6”) tortillas
¼ tsp. poultry seasoning ¼ tsp. black pepper
Salt and pepper to taste
TUPPERWARE TUPPERWARE

1. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of the base of the
MicroPro Grill.
2. In a medium bowl mix chicken, frozen vegetables, onions, soup, milk, poultry seasoning and salt and
pepper.
3. Pour mixture Pour into crust-lined MicroPro Grill.
4. Remove second crust from pouch; unfold crust. Place over chicken mixture, lightly pinch crust seams
together and make sure they are on the inside of the grill, slice a few small slits in the top crust.
5. Place cover in CASSEROLE position and microwave on high for 12-15 minutes. Let rest 5-10 minutes.
1. Season chicken breast with salt and pepper and arrange in center of MicroPro Grill base along with
chorizo and sweet bell pepper.
2. Place cover in GRILL position and microwave at 70% power 7 minutes* or until chicken is no longer pink
in center. At the end of cooking time, remove the MicroPro Grill from microwave using oven mitts and
drain excess liquid by placing cover in CASSEROLE position and holding it tightly while pouring it from
the side.
3. Fill each tortilla with chicken and cheese. Fold tortillas in half and place two at a time in MicroPro GRILL
base. Microwave with cover in CASSEROLE position on high power 4 minutes or until cheese is melted
and tortilla has browned on top.

Chicken Satay with Peanut Chicken & Stuffing

Sauce Peanut Sauce
Marinade
4 Tbsp. coconut milk
1½ Tbsp. creamy peanut butter
1¼ Tbsp. light brown sugar
1¼ Tbsp. Thai red curry paste
1 Tbsp. sweet soy sauce
1 Tbsp. fish sauce or soy sauce
TUPPERWARE Pinch of salt
4 skinless chicken thighs
2 tsp. Peanut oil for frying
2 chicken breast, butterflied
1⅓ cup coconut milk 1 (1.06 oz.) packet favorite chicken marinade, follow instructions on
¼ cup creamy peanut butter packet*
1 Tbsp. fish sauce or soy sauce 1 (6 oz.) box of StoveTop chicken stuffing
1 Tbsp. sweet soy sauce 1½ cup hot water
1 Tbsp. packed brown sugar 4 Tbsp. butter, melted
1 Tbsp. Thai red curry paste
½ Tbsp. Tamarind puree
TUPPERWARE
Pinch of salt
1 tsp. minced garlic Garnish
1-2 Tbsp. lime juice, fresh
Cilantro leaves to garnish
Lime wedges to garnish
Red chilies, sliced to garnish

1. Place chicken in a the Season Serve container, mix all marinade ingredients and pour over chicken.
Marinade for at least 15 minutes.
2. Remove chicken from marinade and place in the base of the MicroPro Grill. Place cover in the GRILL
position. Microwave on high power 5-7 minutes.
3. Add peanut sauce, place cover in CASSEROLE position, microwave on high for 12-14 minutes or until
chicken is no longer pink.
4. Garnish with fresh cilantro leaves, lime juice and red chilies.
1. Place chicken in a the Season Serve container, mix all marinade ingredients and pour over chicken.
Marinade for at least 30 minutes.
2. In a medium bowl combine hot water, butter and stuffing mix, pour into the base of the MicroPro Grill.
3. Remove chicken from marinade and place on top of the stuffing. Place cover in the GRILL position.
Microwave on high power 10-12 minutes.

* I used (Grill Mates) Baja Citrus, you need oil, vinegar and water for marinade
 Chicken Teriyaki Chili, Lime & Garlic Prawns
½ cup soy sauce 1½ lbs. prawns, peeled (deveined with tails on) To Serve
¼ cup apple cider vinegar 2-3 cloves garlic Coconut rice
¼ cup honey 1 red chili, roughly chopped (optional) Fresh salad
¼ cup brown sugar 1cm piece fresh ginger (optional) Lime wedges
2 cloves garlic, minced 1 Tbsp. chili paste Fresh coriander
2 Tbsp. cornstarch + ¼ cup water 1 tsp. chili flakes
1 lb. boneless skinless chicken breasts, cut into chunks Salt and pepper
1 cup broccoli florets ¼ cup (60ml) olive oil
TUPPERWARE TUPPERWARE 1 lime, zest and juice
Cooked rice or quinoa, for serving
sesame seeds, for garnish
sliced green onions, for garnish

1. In a Quick Shake container, add, soy sauce, apple cider vinegar, brown sugar, and garlic, cornstarch and 1. Place the triple blade attachment in the Power Chef System, add garlic, fresh chili and ginger; lock cover
water, shake to combine. into position and pull the cord several times until contents are finely chopped.
2. Season chicken breast with salt and pepper and place in a Season Serve container, pour ¾ of the sauce 2. Remove cover and add chili paste, flakes and season with salt and pepper; lock cover into position and
over and marinade for at least one hour. pull the cord several times until contents are combined. Empty ingredients into Quick Shake with olive
3. Remove chicken from marinade and arrange in the base of MicroPro Grill. Place cover in GRILL position oil, lime juice and zest. Cover and shake to combine.
and microwave at high power for 8 minutes. 3. Place prawns into Season Serve and place over marinade. Place on cover and shake to coat. Set aside in
4. Uncover GRILL and pour remaining sauce over chicken, add place broccoli florets in the MicroPro Grill, fridge to marinate for 30 minutes. Remove and pat dry.
recover with the Cover in GRILL position and microwave on high for 3-5 minutes or until chicken is no 4. In the base of the MicroPro Grill add shrimp in a single layer. Place cover on shrimp in the GRILL
longer pink in center. position. Microwave on high power 3 minutes. Remove from microwave, flip shrimp, Place cover on
5. Sprinkle with sesame seeds and green onions. shrimp in the GRILL position. Microwave on high power an additional 2 minutes.
6. Serve over rice 5. Serve with coconut rice, fresh salad, lime wedges and coriander.

Chile Rellenos Casserole Chili Cheese Dip

¼ lb. ground beef (or ground turkey, chicken, sausage) 1 (8 oz.) block cream cheese, slightly softened
¼ onion, chopped ½ cup salsa
1 (10 oz.) can whole green chiles, divided (or 2 roasted fresh green chiles) 1 (16 oz.) can chili with or without beans
1 cups cheddar cheese 1½ cups shredded Colby Jack or Cheddar cheese
½ cup monterey jack cheese 2 green onions, chopped
2 eggs 1 tomato, chopped
¾ cups milk tortilla chips for serving
⅛ cup flour
TUPPERWARE 1 tsp. cumin TUPPERWARE
½ tsp. salt
½ tsp. pepper

1. Crumbled ground beef and chopped onion in the base of the MicroPro Grill, place cover on GRILL 1. In the base of the MicroPro Grill, spread cream cheese to cover bottom, spread salsa over cream cheese.
position and microwave on high for 5-6 minutes, stir and microwave for 2-3 more minutes if needed. 2. Pour chili over salsa, then sprinkle shredded cheese over beans.
Pour into bowl, set aside. Wipe MicroPro Grill clean. 3. Place cover in CASSEROLE position and microwave on high for 5-6 minutes.
2. Line the base of the MicroPro Grill with the ¾ of the whole chili peppers. 4. Remove from microwave and green onions and tomatoes, serve with tortilla chips.
3. Chop the remaining ¼ chili peppers, set aside.
4. Cover whole peppers in the MicrowPro GRILL with ground meat mixture, then a layer of cheese, then a
layer of diced chili peppers.
5. Whisk together eggs and milk, then add flour and mix well.
6. Pour mixture into the base of the MicroPro Grill over chopped chilis, place cover in the CASSEROLE
position.
7. Microwave on high power 15 minutes.
 Chili Queso Dip Chili Brown Sugar Chicken
1 (15 oz.) can chili, No Beans Wings
1 (10 oz.) can diced tomatoes & green chiles, drained 1 cup low sodium soy sauce
1 (16 oz.) pkg. Velveeta, cut into cubes 1 Tbsp. fresh ginger grated
2 Tbsp. chopped fresh cilantro leaves
2 cloves garlic, minced
½ lemon, juiced
Kosher salt and freshly ground black pepper
2 Tbsp. extra-virgin olive oil
TUPPERWARE TUPPERWARE 2 Tbsp. butter
½ cup honey
Sesame seeds, for garnish

1. In a medium Thatsa bowl, combine all ingredients. 1. Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces.
2. Pour mixture into in the base of the MicroPro Grill. Place cover in the CASSEROLE position. Microwave 2. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss
on high power, 5-7 minutes. well to coat; marinate, refrigerated, for 2 hours.
3. Remove wings from marinade and pat dry; season with salt and pepper.
4. Melt butter and add honey; pour over chicken wings, toss to coat.
5. Place chicken wings in the base of the MicroPro GRILL. Place cover in the GRILL position. Microwave on
high power 6-8 minutes. Flip, hallway through. Cook until no longer pink.

Chili Honey Glazed Salmon Chocolate Cake

4tsp. Dijon mustard 1 cup all-purpose flour
3tsp. ancho chile powder ⅓ cup cocoa powder
2 tsp. southwest chipotle seasoning ½ cup granulated sugar
6 Tbsp. duck sauce 1 tsp. baking powder
4 Tbsp. honey ⅛ tsp. table salt
2 (8 oz.) cut center salmon fillets ½ cup canola oil
½ tsp. salt 1 cup reduced-fat (2%) milk
⅛ tsp. pepper 1 tsp. vanilla extract
TUPPERWARE TUPPERWARE ¼ cup chocolate chips

1. In Quick Shake container, combine Dijon mustard, ancho chili powder, Southwest Chipotle seasoning, 1. Combine all ingredients in a medium bowl and whisk until combined.
duck sauce and honey. 2. Lightly butter base of MicroPro Grill, pour in cake batter.
2. Seal and shake until glaze is combined. 3. Place cover in CASSEROLE position and microwave on high power 9-12 minutes.
3. Season salmon with salt and pepper. 4. Allow to cool for 5 minutes.
4. Place salmon filets skin side down in base of MicroPro Grill,
5. Reserve 1 Tbsp. glaze and pour the remaining over salmon. Make sure to completely cover the filets
with glaze.
6. Place cover on top of filet in GRILL position and microwave on high power 5 minutes
7. Garnish salmon filets with remaining glaze and serve.
 Chocolate Cherry Heaven Chocolate Chip Cookie Bars
Recipe submitted by Chef Mike McCurdy
2 cups flour
1 (16 oz.) pkg. Pitted Dark Sweet Cherries, frozen 1 tsp. baking soda
1 (18 oz. box Ghirardelli brownie mix ½ tsp. salt
⅓ cup water ¾ cup butter
1 egg ¾ cup sugar
⅓ cup vegetable oil ¾ cup brown sugar
1 tsp. almond extract 1 egg, large
½ cup bittersweet chocolate chips 1 tsp. vanilla extract
TUPPERWARE 1½ cups chocolate chips

1. Place cherries in the base of the MicroPro Grill.
2. In a medium Thatsa Bowl, mix brownie mix, water, egg, oil, extract and chocolate chips, pour over
cherries.
3. Place cover in the CASSEROLE position. Microwave on high power 18-20 minutes.
4. Remove from microwave, remove cover and let cool for 15 minutes.
1. Combine flour, baking soda and salt in small bowl.
2. In a medium Thatsa bowl beat butter, granulated sugar, brown sugar and vanilla extract. Add egg, beat
until well mixed.
3. Gradually beat in flour mixture. Stir in chocolate chips.
4. Press dough in the base of the MicroPro Grill. Place cover in the CASSEROLE position. Microwave on
high power 10-12 minutes.

Chocolate Covered Chocolate Croissant Bread

Strawberry Brownies Pudding
Recipe submitted by Erin Lohse
1 (8 oz.) pkg. strawberries, frozen sliced
¼ cup sugar 2 Tbsp. butter, room temperature
1 (18.2 oz.) box dark chocolate fudge brownies ¼ cup sugar
⅓ cup water 1 tsp. cinnamon
3 eggs 1 egg
½ cup vegetable oil ¾ cup whipping cream
3 large croissants
TUPPERWARE 3 Tbsp. chocolate syrup TUPPERWARE
¼ cup dark chocolate chips
Ice cream, if desired

1. In the base of the Power Chef System fitted with blade attachment add strawberries and sugar. Cover
and pull cord until mixture is diced.
2. Place strawberries in the base of the MicroPro Grill.
3. In a medium Thatsa Bowl, mix brownie mix, water, eggs and oil, pour over strawberries.
4. Place cover in the CASSEROLE position. Microwave on high power 10 minutes.
5. Remove from microwave, remove cover and let cool for 10 minutes.
6. Spoon into a bowl upside down and top with chocolate syrup.
1. In the base of the Power Chef, add butter, sugar, cinnamon, egg and whipping cream, pull cord, to
combine all ingredients.
2. In a medium bowl, tear croissants into pieces, pour cream mixture over bread, push down to soak
bread. Set aside for 10 minutes.
3. Pour bread mixture into in the base of the MicroPro Grill, sprinkle chocolate chips over bread. Place
cover in the CASSEROLE position. Microwave on high power, 5-7 minutes. Let rest 10 minutes.
4. Serve with ice cream if desired.
 Chorizo Stuffed Poblano Cinnamon French Toast
Recipe submitted by Lisa Anne Thomas-Perez
Peppers 2 eggs
1 tsp. olive oil 2 Tbsp. taco sauce, or to taste ¼ cup milk
¾ lb. bulk chorizo sausage ¼ cup pepper jack cheese, 1 Tbsp. sugar
¼ cup onion, diced shredded ½ tsp. vanilla extract
½ cup cooked rice ¼ cup water 4 slices bread
¼ cup taco sauce Green onions, diced optional ¼ tsp. ground cinnamon
¼ cup cheddar cheese, shredded Butter
TUPPERWARE 1 tsp. ground cumin TUPPERWARE Syrup
2 poblano peppers, halved
lengthwise and seeded

1. Place chorizo sausage and onion in the base of the MicroPro Grill. Place cover in the GRILL position.
Microwave on high power 5-7 minutes, until browned. Wipe clean.
2. Pour meat into a medium bowl, stir rice, ¼ cup taco sauce, Cheddar cheese, and cumin with the chorizo
until evenly mixed.
3. Fill poblano pepper halves with the chorizo mixture; place into the base of the MicroPro Grill, drizzle
with 2 Tbsp. taco sauce.
4. Sprinkle with pepper jack cheese. Pour water in base, around peppers Place cover in CASSEROLE
position. Microwave on high for 8-10 minutes, or until peppers are tender.
1. In a medium shallow bowl, whisk together eggs, milk, sugar, and vanilla. Soak slices of bread in egg
mixture.
2. Place soaked bread in the base of the MicroPro Grill.
3. Place cover in GRILL position and microwave on high for 4-5 minutes.
4. Sprinkle with cinnamon before serving with butter and syrup.

Cinnamon Roll Bread Pudding Cinnamon Sugar Bites

with Vanilla Buttercream
Icing

TUPPERWARE TUPPERWARE
 Cinnamon Toast Peanut Columbian Pollo Asado
Butter & Banana Sandwich Marinade 2-3 lbs. chicken legs
2 slices of bread 5 scallions, chopped
2 Tbsp. peanut butter or nutella 3 cloves garlic
½ banana, sliced ½ cup chopped white onion
¼ tsp. ground cinnamon ¼ cup fresh cilantro
1 Tbsp. powdered sugar 1 Tbsp. fresh thyme
Chocolate syrup, optional 1 Tbsp. ground cumin
1 Tbsp. paprika
TUPPERWARE TUPPERWARE Salt and pepper
2 Tbsp. white vinegar

1. Place two slices of bread in the base of the MicroPro Grill.
2. Place cover in GRILL position and microwave on high for 1-2 minutes.
3. Remove toast from grill and spread one slice with peanut butter, top with bananas, sprinkle cinnamon
sugar, top with 2nd slice of toast. Place in the base of the MicroPro Grill, place cover in CASSEROLE
position and microwave on high for 1 minute.
4. Place sandwich on plate and sprinkle with powdered sugar and drizzle with chocolate syrup.
1. Add all the marinade ingredients into the base of the Power Chef System with the blade attachment,
pull cord until Puréed into a paste.
2. Place chicken legs in the Season Serve container and rub marinade over chicken, refrigerate for 6 hours
turning occasionally.
3. Remove chicken from the marinade and pat dry.
4. Place chicken wings in the base of the MicroPro Grill and Place cover in the CASSEROLE position.
Microwave on high power, 5 minutes, flip chicken legs over.
5. Turn Cover to GRILL position and microwave on high for 5 minutes, flip chicken legs over and GRILL for 5
more minutes.

Cornbread Creamy Garlic Brussel Sprouts

½ lb. bacon, cut into strips
1 Tbsp. butter
1 lb. Brussels sprouts, washed, trim bottoms and cut sprouts in half
Salt and pepper to season
5 cloves garlic finely chopped
¾ cups light cream* (or use heavy or thickened cream)
¼ cup fresh shredded or grated mozzarella
⅛ cup fresh shredded or grated parmesan cheese
TUPPERWARE TUPPERWARE
*(¾ tsp. cornstarch mixed with 1 Tbsp., water to thicken if needed)

Place bacon in the in the base of the MicroPro Grill. Place cover in the GRILL position and microwave on
high for 3-4 minutes, flip bacon and microwave for additional 2-3 minutes or until crisp; transfer bacon
to paper towel to cool.
In the base of the MicroPro Grill add the Brussels sprouts and season with salt and pepper.
Place cover in the GRILL position. Microwave on high power 4-6 minutes, add garlic, cream and bacon,
stir, sprinkle cheese over Brussel sprouts, place cover in the CASSEROLE position. Microwave on high
power 4-6 minutes or until the desired doneness.
 Creamy Tuscan Garlic Chicken Creole Crab Cakes
1½ lbs. Boneless Skinless Chicken Breasts, thinly sliced
2 Tbsp. olive oil
Salt and pepper, to taste
1 cup heavy cream
½ cup chicken broth
1 tsp. garlic powder
1 tsp. Italian seasoning
½ cup parmesan cheese
TUPPERWARE 1 cup spinach, chopped TUPPERWARE
½ cup sun dried tomatoes

1. Drizzle chicken with oil, toss to coat.

2. Place chicken in the MicroPro Grill, place cover in GRILL position and microwave on high power 4
minutes. Remove from microwave, drain liquid, stir to redistribute. Microwave on high power an
additional 3 minutes. Season with salt and pepper.
3. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Place
cover in CASSEROLE position and microwave on high for 4 minutes.
4. Stir sauce, and add the spinach and sundried tomatoes: place cover in Casserole position, and
microwave on high for 1-3 minutes, until the spinach starts to wilt.
5. Add the chicken back to the pan and serve over pasta if desired.

Creole Salmon Patties with Crispy Bacon

Spicy Dill Sauce 6-8 strips of bacon
1 tsp. sriracha sauce
1 Tbsp. dill, finely chopped
1 tsp. lemon juice
⅓ cup mayonnaise
1 (14.7 oz.) can salmon, well-drained, flaked with a fork
½ cup Ritz crackers, crushed
1 egg
TUPPERWARE ¼ cup mayonnaise TUPPERWARE
¼ cup red onion, minced
⅛ cup celery, minced
⅛ tsp. cayenne pepper
½ tsp. brown mustard
½ tsp. garlic powder

1. Place sriracha sauce, dill, lemon juice and mayonnaise in a small bowl, mix and refrigerate. 1. Place strips of bacon in the base of the MicroPro Grill, place cover in GRILL position and microwave on
2. In a medium Thatsa bowl, mix the remaining ingredients and shape into small patties or Croquettes. high for 3 minutes, flip bacon, recover in GRILL position and microwave for 2-3 more minutes.
3. Place a couple patties at a time in base of the MicroPro Grill and place the cover on top of patties in
GRILL position.
4. Microwave on high power 8 minutes, then flip burgers and microwave on high power an additional 2
minutes.
5. Now that your GRILL is hot, additional patties will require less GRILL time. Microwave remaining patties
on high power 6 minutes, then flip and microwave on high power an additional 2 minutes.
6. Top with spicy dill sauce.
 Crispy Parmesan Chicken Coconut Chicken Tenders
Planks Recipe submitted by Jana Drake Tornga

1½ cups seasoned croutons, crushed ½ cup cornstarch or arrowroot

½ cup grated fresh Parmesan cheese ¼ tsp. salt
1 tsp. dried parsley ⅛ tsp. pepper
¼ tsp. garlic salt 1 tsp. cayenne pepper
2 egg whites 3 large eggs, lightly beaten
1 Tbsp. water 3-4 cups coconut flakes, sweetened or unsweetened
1 lb. boneless, skinless chicken breasts, cut into 1-in. strips 3-4 Chicken breast, skinless, boneless, cut into chunks
TUPPERWARE TUPPERWARE

1. Place cornstarch or arrowroot, salt, pepper and cayenne pepper in a small bowl, mix and set aside.
1. In medium bowl, combine croutons, cheese, parsley and garlic salt. Whisk together egg whites and 2. In a 2nd bowl, add eggs and slightly beat them.
water in small bowl. Dip each chicken strip into egg mixture and then into crouton mixture, coating 3. In a 3rd bowl add coconut flakes.
evenly. 4. Dip Chicken into the cornstarch or arrowroot, then dip into egg mixture to coat well, then coat with
2. Arrange strips in a single layer in base of the MicroPro Grill and place the cover on top of patties in coconut. Place on plate, repeat until all chicken pieces are coated.
GRILL position. 5. Place a one layer of chicken in base of the MicroPro Grill, be careful to not put them in the well area,
3. Microwave on high power 5 minutes, then flip and microwave on high power an additional 3-5 minutes. place the cover in CASSEROLE position.
4. Now that your GRILL is hot, additional planks will require less GRILL time. Microwave remaining patties 6. Microwave on high power 6 minutes, drain any liquid, replace cover in GRILL position and microwave
on high power 4 minutes, then flip and microwave on high power an additional 2-3 minutes. on high power an additional 4-6 minutes.
7. Repeat until all chicken has been cooked.
8. Serve with your favorite sauce or use as a topping for a green salad.

Country Style Chipotle Pork Crispy Parmesan Zucchini

Ribs 1 medium zucchini
2 lb. Country Style Boneless Pork Ribs ⅛ cup freshly grated Parmesan
1 cup beef broth ⅛ cup plain dry bread crumbs
1 cup BBQ sauce of your choice dash of salt
¼ cup honey dash of freshly ground black pepper
1-2 chipotles in adobo sauce

TUPPERWARE ¾ cup BBQ sauce of your choice TUPPERWARE

1. Place the ribs in the base of the Pressure cooker, cover with beef broth, 1 cup BBQ Sauce, honey and
chipotles, make sure meat is covered, add more liquid if needed.
2. Microwave on high for 25 minutes. Once Pressure has released. Drain any liquid in the pressure cooker
and pour ¾ cup BBQ sauce over ribs, toss to coat.
3. Place ribs in the base of the MicroPro Grill. Place cover in the GRILL position. Microwave on high power
5-7 minutes, flip over, add more of the GRILL sauce if desired, recover in GRILL position and cook for 3-4
minutes.
1. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert.
2. Using a knife, discard ends and attach one half to food guider and push guider down Mandoline to
create (¼") discs. Set aside.
3. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs,
salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both
sides, pressing the coating on to stick
4. Place zucchini in the base of the MicroPro Grill. Place cover in the CASSEROLE position. Microwave on
high power 3 minutes. Flip, place cover in the GRILL position. Microwave on high power 3 minutes or
until the desired doneness.
 Crusted Pork Tenderloin Curried Pumpkin with Blue
mustard crust 1 pork tenderloin (about 500 g)
Cheese and Pecans
¼ cup soft butter salt and pepper, to taste Recipe submitted by Chef Mike McCurdy
¼ cup breadcrumbs
2-3 tsp mustard 1 tsp. garam marsala
3 tsp. crushed parsley 1 tsp. curry powder
¾ tsp. salt ¼ black pepper
¼ tsp. hot chili powder
1 small sugar pumpkin or squash, cut into 1” slices
TUPPERWARE 2 Tbsp. coconut oil
2 garlic cloves, sliced thinly
⅓ blue cheese or gorgonzola cheese, crumbled
¼ cup pecans halves, toasted

1. In a small bowl mix together mustard crust ingredients.
2. Pat pork tenderloin dry and cut in half, season salt and pepper.
3. Place tenderloin in the base of the MicroPro grill, place cover in GRILL position and microwave for 4-6
minutes.
4. Flip over, spread mustard crust over pork, place cover in CASSEROLE position and microwave for 4-6
minutes or until pork reaches an internal temperature between 145° F. (medium rare) and 160°
F. (medium).
5. Allow to rest fir 5 minutes before cutting.
1. In a small bowl, combine, garam marsala, curry powder, salt, pepper and chili powder, set aside.
2. Place the pumpkin slices in a medium bowl, drizzle with coconut oil and seasoning mix, toss to coat.
3. Place pumpkin slices in the base of the MicroPro Grill.
4. Sprinkle garlic over pumpkin and place cover in the CASSEROLE position. Microwave on high power 8
minutes, flip over, Place cover in GRILL position and cook for 5 minutes.
5. Transfer to a serving dish, and sprinkle with cheese and pecans.

Dijon Dill Tuna Burgers Donut Grilled Cheese

Burger Toppings 1 Tbsp. salted butter, softened
2 (6 oz.) cans water-packed white 4 tsp. Dijon mustard 1 glazed donut
tuna, drained 4 whole wheat hamburger buns, 3 Tbsp. shredded sharp cheddar cheese
1 egg white split
¼ cup dry bread crumbs 4 lettuce leaves
¼ cup green onions, sliced 1 tomato, sliced
2 Tbsp. light salad dressing
2 Tbsp. Dijon mustard
1 tsp. dried dill weed
⅛ tsp. garlic powder

1. In a medium bowl, combine burger ingredients. 1. Cut donut lengthwise and butter the inside.
2. Form tuna mixture into four 1/2-inch thick patties. 2. Place sliced butter down on MicroPro Grill, add cheddar cheese and place remaining donut slice on top.
3. Place two burgers in the base of the MicroPro Grill and place cover in the GRILL position. Microwave on 3. Cover in GRILL position, and microwave on high power for 2 minutes and 30 seconds. At the end of
high power 4 minutes, then flip and microwave on high power an additional 4 minutes or until burgers cooking time, flip grilled cheese and microwave and additional 30 seconds.
register 155° F/66° C.
4. Spread 1 tsp. Dijon mustard on bottom half of each bun. Top with lettuce, tomato, tuna burger and
remaining bun half.
 Dorito Burrito Drunken Burgers with
Recipe submitted by Joni Bartels
Marsala Onions
1 cup chicken, shredded
1 lb. ground chuck
1 tsp. taco seasoning
4 garlic cloves, peeled and minced
2 flour tortillas
½ tsp. kosher salt
Fritos Jalapeno Cheddar Flavored Cheese Dip, to taste
¼ cup fresh Italian (flat-leaf) parsley, chopped
Dorito chips, crushed
¼ tsp. ground clove
½ cup cheese, shredded, your choice of flavor
¼ cup extra virgin olive oil
TUPPERWARE TUPPERWARE 1 cup Marsala wine
2 Tbsp. balsamic vinegar
2 medium yellow onions, sliced thin

1. In a small bowl, combine chicken and taco seasoning. 1. Season beef with salt and pepper. Using the Hamburger Press & Keepers Deluxe Set, divide ground beef
2. Place tortillas on cutting board, layer each one with ½ chicken mixture, cheese dip, crushed Doritos, evenly between 4 keepers; insert press to form patties. Refrigerate until ready to marinate.
shredded cheese, roll into a burrito. 2. In the base of the Power Chef System fitted with blade attachment, add garlic, salt, parsley, clove, olive
3. Place burritos in the base of the MicroPro Grill. oil, Marsala, and balsamic. Cover and pull cord until garlic is minced. Pour marinade into the base of
4. Place cover in GRILL position and cook for 2 minutes, flip, place cover in GRILL position and microwave the Season-Serve container; add onions.
on high for 1-2 more minutes. 3. Place burger patties in marinade. Seal and refrigerate 3 hours. Flip Season-Serve container to marinate
other side of patties; refrigerate an additional 3 hours or overnight.
4. Remove burgers from marinade. Place two patties at a time in base of MicroPro Grill and place the
cover on top of patties in GRILL position. Microwave on high power 4 minutes, then flip and microwave
on high power an additional 4 minutes. or until burgers register 155° F/66° C.
5. Meanwhile, pour marinade and onions into a non-stick skillet. Bring to boiling, reduce heat to medium.
Cook, stirring occasionally, until marinade thickens and onions become soft, about 8 minutes.
6. Serve burgers with Marsala onions and your choice of buns.

Eggplant Parmesan with Fiesta Chicken Fajitas

Spaghetti ½ lb. chicken tenders, sliced into thin strips
1 small eggplant, ¾” slices 1½ cup seasoned Italian ½ green bell pepper, sliced into thin strips
¾ cup flour 4 servings spaghetti, cooked ½ red bell pepper, sliced into thin strips
¼ tsp. black pepper 1 jar pasta sauce ½ large onion, sliced into thin strips
½ tsp. salt 1 cup mozzarella cheese, shredded 1 Tbsp. Cilantro Mojo seasoning blend or Taco seasoning
1 egg 2 Tbsp. parsley leaves, chopped for 4 flour tortillas
½ tsp. parsley garnish
½ tsp. oregano breadcrumbs
TUPPERWARE ½ tsp. basil TUPPERWARE
¼ cup Parmesan cheese, grated
⅛ cup cornmeal

1. Set up a breading station using 3 dishes. In the first dish, add the flour and season with salt and pepper, 1. In a medium bowl toss together chicken, peppers, onion and seasoning until well blended. Transfer
to taste. In the second dish whisk the eggs with ½ cup water. In the third dish combine the parsley, chicken and vegetables to the base of the MicroPro Grill.
oregano, basil, bread crumbs, cornmeal, 2 Tbsp. Parmesan and season with salt and pepper, to taste. 2. Place cover on MicroPro Grill in the GRILL position. Microwave on high 4 minutes. Remove from
Slice the eggplant into ¾” slices. Dredge them in flour, then in the egg wash and then in the bread microwave, drain accumulated juices. Cover in the GRILL position and microwave on high power 2
crumbs. additional minutes.
2. Place eggplant slices a few at a time in the base of the MicroPro Grill. Place cover in the GRILL position.
3. Microwave on high power 5-6 minutes. Repeat until all are Grilled.
4. When all are Grilled in the base of the MicroPro GRILL place one layer of eggplant, one layer of sauce (1
cup), one layer of mozzarella cheese, repeat layers, sprinkle remaining parmesan cheese. Replace cover
in CASSEROLE Position and microwave on high for 2-3 minutes.
5. Place spaghetti on a plate and top with eggplant parmesan and sauce.
6. Sprinkle with parsley leaves.
 Fish Tacos Focaccia Bread with Garlic &
2 (8-oz.) Mahi fillets Herbs
2 tsp. Southwest chipotle seasoning ¼ cup extra-virgin olive oil
1-2 tsp. extra virgin olive oil 1 garlic cloves, finely minced
Tortillas 1½ tsp. chopped fresh thyme or ½ tsp. dried
1½ tsp. chopped fresh rosemary or ½ tsp. dried
Suggested toppings ¼ tsp. fresh ground black pepper
½ cup cilantro, chopped ½ cup warm water
¼ red onion, chopped 1⅛ tsp. active dry yeast
TUPPERWARE 1 avocado, diced TUPPERWARE ⅛ tsp. honey
4-5 radishes, finely chopped 1¼ cups all-purpose flour
2 limes, cut into wedges ½ tsp kosher salt

1. Rub southwest seasoning onto the Mahi fillets and drizzle with olive oil.
2. Place in the base of the MicroPro Grill, place cover onto of fillet in GRILL position, and microwave on
high power for 3-4 minutes, or until fish is opaque all the way through.
3. Break apart fillets into bite size pieces and place into tortillas for serving.
4. Top with desired ingredients.
1. Combine olive oil, minced garlic, thyme, rosemary, and the black pepper in the 1 cup Micro Pitcher.
Microwave for 1 minute, set aside.
2. In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
Add ¾ cup of the flour and 2 Tbsp. of the infused garlic-olive oil mixture. Stir 3 to 4 times until the flour
has moistened. Let sit for another 5 minutes.
3. Stir in the remaining flour and the salt. Once the dough comes together, transfer to a floured board and
knead the dough 10 to 15 times until smooth. Transfer to an oiled bowl, cover with a warm, damp
towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
4. In the base of the MIcroPro Grill drizzle 2 tsp. of the oil, place bread in the base, press it down into the
pan using your fingers to dimple the dough then drizzle the top with the remaining oil, place cover in
CASSEROLE position, microwave at 75% power for 8-10 minutes. Check bread, add additional time if
needed.

French Onion Dip French Onion Pork Medallions

2 Vidalia onions, sliced into ¼” rings 1 lb. pork tenderloin, cut into cubes
½ cup shallots, sliced into ⅛” rings 1 pkg. onion soup mix
2 cups sour cream 1½ Tbsp. oil
1 cup mayonnaise
¾ tsp. celery salt
½ tsp. garlic powder
1 tsp. Worcestershire
1 tsp. freshly ground black pepper
TUPPERWARE 1 tsp. salt TUPPERWARE

1. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert. 1. In a medium Thatsa bowl, add pork, soup mix and oil, toss to coat.
2. Using a knife, discard ends of the onion and attach to food guider and push guider down Mandoline to 2. Place in the base of the MicroPro Grill, place cover onto of fillet in GRILL position, and microwave on
create (¼") discs. Set aside. high power for 10 minutes, or until pork is cooked all the way through.
3. Set Mandoline round knob to #1, triangular knob to “lock” and select the straight v-shaped blade insert.
4. Using a knife, discard ends of the shallot and attach to food guider and push guider down Mandoline to
create (⅛") discs. Set aside.
5. Place an layer of sliced onions and shallots in the base of the MicroPro Grill. Place cover in the GRILL
position. Microwave on high power 8 minutes.
6. Remove from microwave and stir onions. Recover in GRILL position and Microwave on high power an
additional 5-7 minutes or until caramelized. Allow to cool.
7. Place onion mixture to the base of the Power Chef fitted with blade attachment. Cover and pull cord until
onions are minced.
8. Remove blade and add the paddle attachment, add sour cream, mayonnaise, celery salt, garlic powder,
Worcestershire, salt and pepper. Cover, pull cord until blended. Refrigerate for at least one hour.
 Fried Rice Garlic Butter Grilled Potatoes
2 Tbsp. sesame oil 2 Russet potatoes
1 small white onion, chopped ¼ tsp. coarse kosher salt
1 cup frozen peas and carrots, thawed 4 Tbsp. salted butter
3 Tbsp. soy sauce (more or less to taste) 1 garlic clove
2 eggs, lightly beaten ¼ cup fresh Italian (flat-leaf) parsley leaves, loosely packed
3 cups cooked rice
2 Tbsp. chopped green onions

TUPPERWARE TUPPERWARE

1. Pour sesame oil in base of the MicroPro Grill. Add white onion and peas and carrots place cover in GRILL 1. Using the Mandoline with slicing blade, slice potatoes using the #2 setting. Layer potatoes in the base of
position and microwave on high for 3-5 minutes. the MicroPro Grill and sprinkle with salt.
2. Add rice and stir into vegetables. 2. In the base of the Chop ‘N Prep, add butter, garlic and parsley. Cover and pull cord until garlic and
3. Stir in beaten eggs and soy sauce. parsley are well minced.
4. Place cover in CASSEROLE position and microwave on high for 2-4 minutes, let sit for a couple minutes. 3. Using a spoon, place dollops of garlic butter on top of potatoes. Place cover on MicroPro Grill in the
5. Add chopped green onions and stir. GRILL position. Microwave on high power 7 minutes. Serve warm.

Garlic Parmesan Bites Garlic Parmesan Potato

4 Tbsp. butter, melted Wedges
¼ cup parmesan Recipe submitted by Jessica Steinman

3 large russet potatoes, sliced into thin wedges

4 Tbsp. olive oil
1½ tsp. salt
1½ tsp. garlic powder
1½ tsp. Italian seasoning
TUPPERWARE ½ cup shredded parmesan cheese
fresh parsley, optional
ranch or blue cheese dressing for dipping

1. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk
together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese,
tossing to coat, then sprinkle with the seasoning mixture.
3. Microwave on high power 6-7 minutes. 2. Place potato wedges in the base of the MicroPro Grill. Place cover in the GRILL position.
3. Microwave on high power 10 minutes.
4. Flip potatoes. Place cover and GRILL for 7-10 more minutes.
 Garlic Roasted Green Beans & Giant Chocolate Chip Cookie
Almonds 1 stick butter softened
1 lb. fresh green beans, trimmed ⅔ cup brown sugar
3 shallots, peeled, and cut into thin slivers 1 egg
3 large cloves garlic, peeled and cut into thin slices 1 tsp vanilla extract
1½ Tbsp. olive oil 1¾ cups flour
½ tsp. salt 1 tsp baking powder
freshly ground black pepper 1 pinch of salt
2 Tbsp. cup flat leaf parsley, very finely chopped 4 oz. chocolate chips
TUPPERWARE ¼ cup almonds, sliced or chopped TUPPERWARE
½ tsp. lemon zest

1. Place green beans in a medium bowl. Add shallots, olive oil, salt & pepper, parsley, almonds and lemon
zest. Toss until ingredients are well coated with oil.
2. Place green beans in the base of the MicroPro Grill, place cover in CASSEROLE position and microwave
on high for 5 minutes, stir green beans, place cover in GRILL position and microwave on high for 5-7
minutes.
1. In a bowl, whip the soft butter with the brown sugar, add the egg and vanilla extract and whip
together.
2. Add the flour, baking soda and salt, and mix with the Silicone Spatula, add chocolate chips and mix
again.
3. Put your cookie mix in the center of the Micro Pro Grill. (DO NOT spread out, see above picture)
4. Place cover in CASSEROLE position and cook 12-15 minutes at 850 watts (60% Power).
5. Let cool a few minutes, then remove.

Giant Reese’s Pieces Peanut Ginger Coriander Pot Stickers

Butter Cookie ½ lb. ground pork or chicken Dipping Sauce
2 Tbsp. unsalted butter, softened 1 Tbsp. freshly grated ginger ¼ cup toasted sesame oil
2 Tbsp. granulated sugar 1 garlic clove, crushed ¼ cup beef, chicken, or vegetable
2 Tbsp. brown sugar 2 green onions, sliced thin broth
2 Tbsp. beaten egg ¼ tsp. kosher salt 1 tsp. honey
½ tsp. vanilla extract 20 prepared wonton wrappers 1 garlic clove, crushed
2 Tbsp. creamy peanut butter ½ cup water, divided, plus more ¼ tsp. crushed red pepper flakes
½ cup all purpose flour for wontons
TUPPERWARE TUPPERWARE
¼ tsp. baking soda
¼ tsp. salt
¼ cup Reese’s Pieces
¼ cup semi-sweet chocolate chips

1. In a Thatsa bowl, whisk the butter and sugars until light and fluffy. Add egg and vanilla mixing until well
combined. Stir in peanut butter then add flour, baking soda and salt. Fold in Reeses pieces and
chocolate chips until combined.
2. Place cookie dough (it will be sticky) in the base of the MicroPro Grill. Make sure it is thick, not spread
out, it will spread when cooking (I sprinkle a few extra Reese’s Piece on top before cooking)
3. Place cover in the CASSEROLE position. Microwave on high power 3-4 minutes for chewy and 5-6
minutes for crispy.
1. In a large bowl stir together ground pork, ginger, garlic, green onion and salt.
2. Arrange 10 wonton wrappers on a cutting board or clean counter. Place ½ Tbsp. of the pork mixture in
the middle of each wonton.
3. Moisten edges of wontons and fold in half to form a triangle shape. Crimp edges to secure. Repeat,
filling all wonton wrappers.
4. In a medium bowl, whisk sesame oil, broth, honey, garlic, crushed red pepper flakes and cilantro. Set
aside; whisk before serving.
5. Place 10 wontons in the base of the MicroPro GRILL with cover in the GRILL position. Microwave on
high power 3 minutes.
6. Remove cover, add ¼ cup of the water. Immediately replace cover in the GRILL position and let stand 1
minute.
7. Transfer wontons to a platter, cover, keep warm. Repeat with remaining wontons. 8. Serve with dipping
sauce and Asian-style vegetables.
 Gouda Onion Mushroom Grilled Greek Chicken Salad
Cheese Marinade 2 boneless, skinless chicken breasts
8 oz. mushrooms, sliced 1 Tbsp. lemon zest, finely grated 1 cup rice, cooked
1 medium onion, sliced (the sweeter the better) 2 Tbsp. fresh lemon juice ½ cup grape tomatoes, halved
1½ Tbsps. butter 1 Tbsp. fresh thyme, chopped 1 cucumber, diced
salt and pepper 1½ tsp. Greek seasoning 1 scallion, diced
4 Tbsp. butter 3 Tbsp. olive oil ⅓ cup fresh flat-leafed parsley,
4 slices bread of choice 3 cloves garlic, minced chopped
1 cup gouda, shredded ⅓ cup dry white wine 2 Tbsp. fresh mint, chopped
TUPPERWARE TUPPERWARE 1 oz. feta cheese, crumbled
3 Tbsp. olive oil

1. Place 1½ Tbsps. of butter, onions and mushrooms in base of MicroPro Grill Place cover on GRILL
position.
2. Microwave on high power 3 minutes, stir, Add some salt and pepper for taste and cook for 2 additional
minutes, set aside.
3. Butter all 4 slices of bread on one side, place two slices buttered side down in the MicroPro Grill.
4. Place a slice of cheese on the unbuttered side of 2 slices of bread, layer shredded gouda, the roasted
mushrooms and onions, then more gouda. (Layering this way ensures that the melty cheese will hold
the sandwich together.) Salt and pepper to taste. Top with the other slice of bread.
5. Microwave on high power 3 minutes, in the GRILL position, flip over and microwave an additional 2
minutes or until cheese is bubbly and heated through.
1. Add all marinade ingredients into a Season Serve Container and add chicken, stir to coat chicken,
marinade for one hour.
2. Place chicken breasts into base of the MicroPro Grill. Place cover on top of chicken in the GRILL
position. Microwave on high 5 minutes. Remove from microwave, flip chicken, place cover on chicken
and microwave an additional 5 minutes. Let chicken rest 5 minutes the slice into 1” slices.
3. Add rice to a bowl and stir in tomatoes, cucumbers, scallions, parsley, mint, feta, lemon juice, remaining
3 Tbsp. oil, and remaining clove garlic.
4. Serve rice warm or at room temperature topped with chicken.

Greek Chicken Souvlaki Green Bean Casserole

Chicken Skewers Marinade Yogurt Sauce
1 cup plain greek yogurt 1 can cream of mushroom Soup
1 pound boneless skinless chicken
½ cup sour cream ½ cup milk
breast, cut into 1 inch chunks
salt and pepper to taste 1 tsp. soy sauce
2 Tbsp. of lemon juice
½ cup minced cucumber 1 dash black pepper
3 Tbsp. olive oil
¼ cup minced fresh parsley or dill 2 cans (14.5 ounces each) green beans, drained
1 tsp. dried oregano
1 ½ cups French's french fried onions
1 tsp. kosher salt
¼ tsp. black pepper Tomato Cucumber Relish
1 small cucumber, peeled
TUPPERWARE 2 garlic cloves, minced
1 seeded tomato TUPPERWARE
2 Tbsp. minced organic parsley
2 tsp. lemon juice
1 Tbsp. olive oil
salt and pepper to taste
1. Stir the soup, milk, soy sauce, black pepper, beans and ⅔ cup onions in a medium bowl.
1. Add all marinade ingredients into a Season Serve Container and add chicken, stir to coat chicken, 2. Pour the green bean mixture in the base of the MicroPro Grill. Place cover in the CASSEROLE position.
marinade for one hour, remove from marinade and put on short wooden skewers. 3. Microwave on high power 10 minutes. 4. Stir the bean mixture, sprinkle with the remaining onions,
2. Place chicken skewers into base of the MicroPro Grill. Place cover on top of chicken in the GRILL place cover in GRILL position, microwave on high for 2-3 minutes or until onions or lightly browned.
position. Microwave on high 5 minutes. Remove from microwave, flip chicken, place cover on chicken
and microwave an additional 5 minutes.
3. In a small bowl, add Yogurt sauce ingredients, whisk until well blended, Refrigerate until ready for use.
4. In the base of the Quick Chef Pro System with the blade attachment add cucumber, tomato and parsley,
turn handle until roughly chopped. Stir in the lemon juice and olive oil. Season to taste with salt and
pepper. Refrigerate until ready for use.
5. Serve the chicken skewers with the yogurt sauce and cucumber relish, as well as flatbread, hummus
and olives if desired.
 Green Goddess Cobb Salad Grilled Balsamic Vegetable
4 slices bacon Wrap
2 (4 oz.) skinless chicken breasts ¼ cup zucchini, chopped
3 cups chopped romaine ¼ cup yellow or orange bell pepper, chopped
½ cup shredded kale ¼ cup yellow onion, chopped
2 cups loosely packed arugula ¼ cup eggplant, chopped
1 avocado, diced 3 Tbsp. balsamic vinegar
1 large tomato, diced ¼ tsp. coarse kosher salt
¼ cup thinly sliced red onion 2 Tbsp. fresh Italian (flat leaf) parsley, chopped
TUPPERWARE 2 hard cooked eggs, diced TUPPERWARE ½ cup crumbled goat cheese or feta
4 artichoke hearts, diced 4 large lettuce leaves, ribs removed
2 cups cooked green beans, chopped

1. Place bacon into the base of the MicroPro Grill. Place cover on top of bacon in the GRILL position.
Microwave on high 3 minutes. Remove from microwave, flip bacon. Place cover on top of bacon in the
GRILL position. Microwave 3 minutes more. Remove bacon, place on paper towels, let cool; crumble.
2. Place chicken breasts into base of the MicroPro Grill. Place cover on top of chicken in the GRILL
position. Microwave on high 5 minutes. Remove from microwave, flip chicken, place cover on chicken
and microwave an additional 5 minutes. Remove chicken, sprinkle with coarse kosher salt and pepper
to taste; cut into ½-inch pieces.
3. In a large bowl toss together romaine, kale, arugula, avocado, tomato, onion, eggs, artichokes, green
beans, bacon and chicken. Serve dressing on the side.
1. In the base of the MicroPro Grill, add zucchini, bell pepper, onion and eggplant. Place cover on
vegetables in the GRILL position. Microwave 6 minutes on high power. Remove from microwave; turn
lid to CASSEROLE position and drain any liquid. Stir in vinegar until vegetables are well coated.
2. Replace lid in the GRILL position. Microwave on high power an additional 6 minutes. Remove from
microwave, transfer vegetables to a medium bowl.
3. Stir in salt, parsley and goat cheese. Divide into four equal portions, spoon onto lettuce leaves and
tightly wrap. Serve warm or at room temperature.

Grilled Beer Brats Grilled Buffalo Chicken Wraps

1 small green bell pepper, seeded and diced 2 boneless, skinless chicken breasts (6 oz. each)
1 small red bell pepper, seeded and diced ¼ tsp. kosher salt
1 small onion, peeled and diced ⅛ tsp. ground black pepper
1 Tbsp. salted butter 1 small stalks celery, chopped
4 brat sausage links 1 green onion, chopped
½ cup beer 1 medium carrot, peeled
1 garlic clove, peeled and minced 1-2 tsp. hot sauce
2 Tbsp. cornstarch ¼ cup mayonnaise
TUPPERWARE ¼ tsp. coarse kosher salt TUPPERWARE 1 oz. blue cheese, crumbled
½ garlic clove, minced
2-3 (11") flour tortillas

1. Place peppers and onion in base of the MicroPro Grill. Place cover in CASSEROLE position. Microwave
on high power 4 minutes. Stir in butter.
2. Place cover in GRILL position. Microwave on high power 2 minutes more.
3. Push vegetables to the sides of the grill. Place brats in the base of the grill. Place cover in GRILL position.
Microwave on high power 4 minutes.
4. Meanwhile, in a medium bowl stir together beer, garlic, corn starch and salt; set aside.
5. Remove grill from microwave and pour beer mixture over brats. Place cover in GRILL position.
Microwave on high power 3 minutes more. Remove from microwave.
6. Serve warm over rice, noodles or on rolls
1. Place chicken breasts into base of the MicroPro GRILL. Place cover on top of chicken in the GRILL
position. Microwave on high 5 minutes. Remove from microwave, flip chicken, place cover on chicken
and microwave an additional 5 minutes. Remove chicken, sprinkle with coarse kosher salt and pepper
to taste.
2. Thinly slice celery and green onions. Grate the carrot. Combine the celery, green onions and carrot in a
small Thatsa bowl and set aside.
3. In a 2nd small Thatsa bowl, combine hot sauce, mayonnaise bleu cheese and garlic, mix well.
4. To assemble wraps, spoon ⅓ of the chicken mixture over center of the tortilla and top with⅓ of the of
the hot sauce mixture, then ⅓ of the vegetable mixture. Fold in the sides of the tortilla and roll up
tightly into a burrito. Repeat with remaining tortillas.
5. Place 1 or 2 wraps the base of the MicroPro Grill, place cover on the GRILL position. Microwave 3
minutes on high power. Remove wrap. Serve warm or at room temperature.
 Grilled Cauliflower Steak with Grilled Chicken & Avocado
Dijon Yogurt Sauce Burrito
2 chicken breasts
2 wedges of cauliflower, cut ½” Dijon Yogurt Sauce ½ tsp. taco seasoning (optional)
thick ¼ cup plain Greek yogurt ¼ tsp. salt
2 tsp. olive oil 1½ Tbsp. hot sauce ⅛ tsp. pepper
½ tsp. ground cumin 1 tsp. Dijon mustard 1 cup shredded cheese
½ tsp. ground garlic 1 tsp. lemon juice 2 avocados, diced
1 tsp. salt 4 large tortillas Salsa, optional
TUPPERWARE ¼ cup dried cranberries TUPPERWARE
2 Tbsp. chopped cilantro

1. Brush cauliflower steak in olive oil until well coated.
2. Divide seasonings evenly between both steaks and transfer them to base of MicroPro Grill.
3. Place cover in grill position and microwave on high power for 8 minutes, stopping halfway through
cooking time to flip them.
4. While cauliflower is cooking, mix Greek yogurt, hot sauce, Dijon mustard and lemon juice in a small
bowl until well combined.
5. When the steaks come off the grill, garnish with dried cranberries and fresh cilantro.
6. Serve with yogurt sauce on the side
1. Season chicken breast with salt, pepper and taco seasoning and arrange in center of MicroPro Grill.
2. Place cover in GRILL position and microwave at 70% power 7 minutes or until chicken is no longer pink
in center. At the end of cooking time, remove the MicroPro Grill from microwave using oven mitts and
drain excess liquid by placing cover in CASSEROLE position and holding it tightly while pouring it from
the side.
3. Cut cooked chicken into thin strips. Combine the chicken, cheese, and the diced avocados.
4. Lay tortilla flat on a cutting board and add ¼ of the mixture, form a roll and place two at a time in
MicroPro Grill base.
5. Microwave with cover in CASSEROLE position on high power 4 minutes or until cheese is melted and
tortilla has browned on top. Repeat with the other two burritos.

Grilled Chicken & Spinach Grilled Chicken & Vegetable

Alfredo Ziti
2 boneless, skinless chicken breast
¼ tsp. coarse kosher salt
⅛ tsp. black pepper
4 cloves garlic, minced
1 cup fresh spinach
3 Tbsp. flour
¾ cup chicken broth
TUPPERWARE ¾ cup heavy cream
¾ cup parmesan cheese, freshly
grated
Panzanella
¾ cup mozzarella cheese 4 (1") slices Italian or sourdough
2 cups ziti pasta, cooked al dente bread
1 tsp. fresh parsley roughly 4 Tbsp. unsalted butter 1 garlic
chopped clove, peeled
2 (4-oz.) boneless, skinless chicken
breasts
Salt and pepper, to taste
TUPPERWARE 1 green bell pepper, seeded and
chopped
1 red bell pepper, seeded and
chopped
1 yellow onion, roughly chopped
1 large tomato, chopped
2 cups chopped Romaine or mixed
greens
1 bunch Italian flat-leaf parsley,
roughly chopped
Shaved Parmesan cheese
½ cup favorite Italian dressing

1. Season chicken with salt and pepper and place in the base of the MicroPro Grill; place cover in the
GRILL position. Microwave on high power 4 minutes. Remove from microwave, drain liquid, stir to
redistribute. Add garlic and spinach, recover and microwave on high power an additional 3 minutes.
Remove chicken and dice.
2. Meanwhile, in a medium bowl, whisk flour and broth. Add heavy cream.
3. Add parmesan cheese, chicken and pasta to the cream mixture and stir to mix.
4. Pour pasta mixture in the base of the MicroPro Grill, and sprinkle mozzarella cheese and parsley over
pasta, make sure not to overfill. Place cover on CASSEROLE position.
5. Microwave on high power an additional 12-14.
6. Remove from microwave. Serve warm.
1. Butter each side of the bread. Place bread in the base of the MicroPro Grill. Place cover on the bread in
the GRILL position. Microwave on high power 2 minutes.
2. Remove, flip bread and microwave on high power 1 minute.
3. Remove and rub bread with whole garlic clove, set aside.
4. Place chicken in base of the MicroPro Grill. Place cover on the chicken in the GRILL position. Microwave
on high power 6 minutes.
5. Remove, flip chicken and microwave on high power 3 minutes or until internal temperature of chicken
reaches 165° F/75° C.
6. Remove chicken, sprinkle with salt and pepper to taste, set aside 5 minutes. Cut chicken into ½" cubes.
7. Place peppers, onion and tomato in base of the MicroPro GRILL. Place cover on the vegetables in the
GRILL position. Microwave on high power 8 minutes.
8. In a large bowl, combine Romaine, parsley, bread cubes, grilled vegetables and dressing. Garnish with
shaved Parmesan. Serve at room temperature.
 Grilled Chicken Cacciatore Grilled Chicken Taquitos with
4 boneless, skinless chicken thighs, chopped Lime Cilantro Dressing
1 large green bell pepper, chopped Filling small flour or corn tortillas
1 small yellow onion, chopped ⅓ cup cream cheese kosher salt
3 garlic cloves, peeled, minced ¼ cup green salsa olive oil
¼ cup tomato paste 1 Tbsp. fresh lime juice Dressing
¼ cup crushed tomato ½ tsp. cumin 1 pack (1 oz.) Hidden Valley ranch
¼ cup chicken stock 1 tsp. chili powder dressing mix
1 tsp. corn starch ½ tsp. onion powder 1 cup mayonnaise
TUPPERWARE 1 tsp. dried oregano TUPPERWARE ¼ tsp. garlic powder ½ cup buttermilk
½ tsp. coarse kosher salt 3 Tbsp. chopped cilantro 1 lime, zested and juiced
2 Tbsp. green onions, sliced 2 cloves garlic, minced
2 cup shredded cooked chicken ½ cup cilantro chopped
1 cup pepper jack cheese, grated ¼ cup mild green salsa
1. In the base of the MicroPro Grill, add chicken, bell pepper, onion, and garlic. Place cover on chicken in hot sauce, optional to taste
the GRILL position. Microwave on high power 4 minutes. Remove from microwave, drain liquid, stir to
redistribute. Microwave on high power an additional 3 minutes. 1. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add remaining
2. Meanwhile, in a medium bowl, stir together tomato paste, crushed tomato, chicken stock, corn starch, filling ingredients, mix well.
oregano, and salt. Pour over chicken. Place cover on chicken in the GRILL position. Microwave on high 2. Wrap tortilla in damp paper towels, microwave for a few seconds so they are easier to work with.
power an additional 3 minutes or until chicken is cooked through. 3. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.
3. Remove from microwave. Serve warm over rice or pasta. Roll up tortillas brush with oil, if desired.
4. Place seam down in the base of the MicroPro Grill; place cover in the GRILL position. Microwave on high
power 4 minutes. Flip taquitos and microwave on high power an additional 1-2 minutes.
5. Add all the dressing ingredients in the base of the Power Chef, attach cover, pull cord to mix well.

Grilled Chipotle Beef Taquitos Grilled Chili Lime Chicken Fajita

Filling 2 tsp. fresh lime juice Salad
2 oz. green chiles, undrained 1½ cup cooked, shredded beef
¼ tsp. minced chipotle pepper in roast
adobo sauce 6 oz. Queso Fresco cheese 10 (6″)
1 tsp. adobo sauce from the white corn tortillas olive oil or
canned chipotle peppers cooking spray
½ tsp. garlic powder
½ tsp. coriander
TUPPERWARE ¼ tsp. cumin TUPPERWARE
1 tsp. chili powder
zest from one lime

1. Mix ingredients green chiles to lime juice in the base of the power chef, pill cord to blend well. Remove
cover and add shredded beef stir to combine.
2. Wrap tortilla in damp paper towels, microwave for a few seconds so they are easier to work with.
3. Place 2-3 Tbsp. of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the
edges. Roll up tortillas brush with oil, if desired.
4. Place seam down in the base of the MicroPro Grill; place cover in the GRILL position. Microwave on high
power 4 minutes. Flip taquitos and microwave on high power an additional 1-2 minutes.
 Grilled Corn off the Cob
4 large ears fresh corn, shucked
3 Tbsp. salted butter, melted
2 Tbsp. Southwest Chipotle
Seasoning
TUPPERWARE
Grilled Eggplant with Roasted
Optional toppings: Red Pepper Relish
Black beans
Butter beans 1 eggplant (about 1 lb.), trimmed Red Pepper Relish:
Parmesan cheese and cut into 1/2-inch-thick rounds 1 Tbs. dried currants
3 Tbs. extra-virgin olive oil ½ Tbsp. red-wine vinegar
Queso fresco crumbles
Kosher salt ½ Tbsp. balsamic vinegar
Minced red onion 1 small clove garlic
Green onion, thinly sliced Kosher salt
Cilantro or basil 1 large red bell pepper
Pimentos TUPPERWARE 2 Tbsp. pine nuts, toasted chopped
1½ Tbsp. extra-virgin olive oil
1 Tbs. chopped fresh marjoram
Pinch cayenne; more to taste
3 Tbs. flat-leaf parsley chopped

1. Cut fresh kernels off cobs, transfer to a medium bowl. Stir together corn, butter and seasoning. 1. Soak eggplant slice in salt water for 15 minutes. Drain.
2. Place corn mixture in the base of the MicroPro Grill. Place cover in CASSEROLE position. Microwave on 2. In a small bowl, combine currants and vinegars.
high power 6 minutes. Remove from microwave, stir corn to redistribute. 3. Make a paste with the garlic, using a chef knife, mashing the salt into the garlic.
3. Place cover in the GRILL position. Microwave on high power 4 minutes more or until slightly charred. 4. Remove stem from peppers, deseed and remove membranes, Place Peppers in the base of the MicroPro
4. Top with favorite cheese, vegetable or herb. Serve warm. Grill, place cover in GRILL position and microwave on high for 4-6 minutes. Allow to cool, peel peppers.
5. Place all Relish ingredients in the base of the Power Chef System with the blade attachment, cover and
pull cord until chopped: set aside.
6. Brush both sides of the eggplant slices with olive oil and season with salt.
7. Place eggplant slice in the base of the Micro Pro Grill, place cover in GRILL position and microwave on high
for 5-7 minutes.
8. Spoon relish on eggplant and garnish with parsley.

Grilled Lemony Shrimp Grilled Lettuce Wrap Sliders

12 fresh medium, raw shrimp ½ lb. ground beef
3 garlic cloves, peeled, minced 2 Tbsp. ketchup
zest of 2 lemons 2 Tbsp. dried onion
½ cup chicken stock ¼ tsp. coarse kosher salt
2 tsp. corn starch ½ tsp. cracked black pepper
¼ tsp. coarse kosher salt ½ cup shredded cheddar cheese
8 large butter lettuce leaves
sliced tomato (optional)
TUPPERWARE TUPPERWARE sliced red onion (optional)

1. In the base of the MicroPro Grill add shrimp in a single layer. Place cover on shrimp in the GRILL
position. Microwave on high power 3 minutes. Remove from microwave, flip shrimp.
2. Meanwhile, in a small bowl, stir together lemon zest, chicken stock, corn starch, and salt. Pour over
shrimp. Place cover on shrimp in the GRILL position. Microwave on high power an additional 2 minutes.
3. Remove from microwave. Serve shrimp warm with your favorite vegetable noodles or spaghetti squash.
1. In a medium bowl, mix together ground beef, ketchup, onion, salt, pepper, and cheddar cheese. Divide
into four equal portions and form into flat patties.
2. In the base of the MicroPro Grill, place four patties. Place cover on patties in the GRILL position.
Microwave on high power 3 minutes. Remove from microwave, flip patties. Microwave on high an
additional 3 minutes.
3. Remove patties from Grill. Wrap in butter lettuce leaves. Serve warm with optional toppings.
 Grilled Lobster Tails Grilled Macaroni and Cheese
Recipe submitted b: Diane Haugh Tokach
1½ cups evaporated milk (or heavy cream)
1 Tbsp. lemon juice 2 egg yolks
¼ cup olive oil 3 Tbsp. melted butter
1 tsp. salt 1 garlic glove, minced
1 tsp. paprika ½ tsp. kosher salt
⅛ tsp. white pepper 3 cups cheddar cheese, shredded
⅛ tsp. garlic powder 1 tsp. cornstarch
Two lobster tails 3 cups cooked elbow macaroni (1½ cups dry)
TUPPERWARE 1 tsp. parsley, chopped optional TUPPERWARE Optional, parsley, tomatoes, crumbled bacon, bread crumbs
Clarified butter

1. Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white 1. In base of Mix-N-Stor Pitcher, whisk together milk, eggs, butter, garlic and salt.
pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail 2. In small bowl, mix cheese and cornstarch.
with marinade. 3. Cook elbow macaroni in Microwave Pasta Maker 8 minutes. Drain. Add to cream mixture.
2. Place Lobster tails in the base of the MicroPro Grill. Place cover in the GRILL position. 4. Add cheese to macaroni and stir.
3. Microwave on high power 4 minutes. Flip and cook 4 more minutes. 5. Pour all into the MicroPro Grill, place lid in in the CASSEROLE position, microwave for 5 minutes, high
4. Remove GRILL and sprinkle parsley if desired. power until cheese has browned.
6. Let rest for 2-3 minutes before serving.

Grilled Mexican Street Corn Grilled Mushrooms

¼ cup mayonnaise 1 Tbsp. garlic cloves, minced
¼ cup sour cream or Mexican crema 2 Tbsp. butter, melted
½ cup finely crumbled cotija or feta cheese, plus more for garnish ¼ cup chopped flat-leaf parsley
½ tsp. ancho or guajillo chili powder, plus more for garnish Salt and pepper, to taste
1 medium clove garlic, finely minced 1 lb. mushrooms, cremini or white, halved lengthwise if large
¼ cup finely chopped cilantro leaves and tender stems 1 tsp. fresh lemon juice
3 ears shucked corn, cut in half
1 lime, cut into wedges
TUPPERWARE TUPPERWARE

1. Combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. 1. Combine garlic, butter, parsley, salt and pepper in a bowl. Add mushrooms, toss to coat.
2. Place corn in the base of the MicroPro Grill. Place cover in the GRILL position. 2. Pour mushroom mixture in the base of the MicroPro Grill. Place cover in the GRILL position.
3. Microwave on high power 5-6 minutes. Flip, replace cover and GRILL for 3-5 more minutes. 3. Microwave on high power 3-5 minutes. Flip, replace cover and GRILL for 2-3 more minutes.
4. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with 4. Sprinkle with lemon juice.
mixture.
5. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
 Grilled Onion and Roast Beef Grilled Onions
Panini 1 large onion, sliced
1 small onion 1 tsp. olive oil
1 tsp. olive oil
2 slices Sourdough bread
2 oz. Gruyère cheese
3-4 oz. roast Beef, sliced
1 Tbsp. Dijon mustard or horseradish sauce

TUPPERWARE TUPPERWARE

1. Place sliced onions and olive oil in the base of the MicroPro Grill, place cover in GRILL position, 1. Place sliced onions in the base of the MicroPro Grill, drizzle with olive oil, place cover in GRILL position,
microwave on high for 5 minutes, stir, and cook for 1-2 more minutes if needed. Set aside. Wipe GRILL microwave on high for 5 minutes, stir, and cook for 1-2 more minutes if needed. Set aside.
clean.
2. Spread mustard on each slice of bread, place one slice of bread, mustard side up in the base of the
MicroPro Grill, top bread with roast beef, grilled onions and Gruyère cheese, add 2nd slice of bread,
mustard side down.
3. Place cover in the GRILL position. Microwave on high power 3 minutes. Flip sandwich, microwave for 1
more minute.

Grilled Peaches and Cream Grilled Pork Sopes with

4 fresh peaches, peeled pitted and cut in half Roasted Tomatillo Sauce
2 Tbsp. clover honey
¾ cup honey pecan soft cream cheese
2 Tbsp. pecans, chopped
½ tsp. ground cinnamon 1 jalapeno pepper

TUPPERWARE TUPPERWARE

1. Place peaches pit side up in the base of the MicroPro Grill.

2. Place cover in GRILL position and microwave on high power 5-7 minutes.
3. Drizzle peaches with honey and a dallops of cream cheese on each peach.
4. Place cover in CASSEROLE position and microwave on high for 1-2 minutes, to warm.
5. Place peaches on a dessert plate and sprinkle with cinnamon and nuts.
 Grilled Potatoes & Asparagus Grilled Ribeye Steak—Two Ways
Marinade
1 bag 28-oz. petit red potatoes Dry Rub
⅛ cup chopped onion
½ tsp. Italian seasoning blend 1 tsp. salt
⅛ cup olive oil
1 bunch asparagus ½ tsp. fresh-ground black pepper
1 Tbsp. lemon juice
¼ tsp. coarse kosher salt ½ tsp. white pepper
1 Tbsp. soy sauce
1 Tbsp. extra virgin olive oil ¼ tsp. paprika
½ Tbsp. sugar
⅛ tsp. black pepper 1 tsp. rosemary, chopped
½ Tbsp. cider vinegar
¼ tsp. garlic powder
½ Tbsp. honey
2 Tbsp. olive oil
TUPPERWARE TUPPERWARE 1 tsp. minced garlic
2 ribeye steaks 1” thick
1 tsp. Worcestershire sauce
½ tsp. kosher salt
¼ tsp. fresh cracked black pepper
2 ribeye steaks 1” thick

1. Place potatoes in Thatsa Medium Bowl, add olive oil and Italian Seasoning Blend. Toss to season.
2. Place potatoes in MicroPro GRILL base and place cover in GRILL position.
3. Microwave on high power 12 minutes.
4. Meanwhile, using the same bowl to season the potatoes, place asparagus in bowl and toss around to
season with remaining oil and blend.
5. Remove MicroPro GRILL from microwave with oven gloves. Add the asparagus on top of potatoes.
6. Place cover back on in CASSEROLE position and microwave on high power an additional 3 minutes.
7. Serve immediately.
Tip: A temperature of 125 degrees means medium-rare. Use a meat thermometer.
1. Remove the steak from the refrigerator and let it come to room temperature, about 30 to 45 minutes.
Marinade - Mix all the marinade ingredients and pour into the Season Serve container, add steak and mari-
nade for at least 30 minutes. Remove from marinade and pat with paper towel to remove excess liquid.
Dry Rub - Toss together the salt, black pepper, white pepper, paprika, rosemary, and garlic powder in a
small bowl. Brush the steaks with the olive oil, then coat them with the seasoning mixture.

1. Preheat MicroPro Grill by placing a slice of bread, placing the cover in GRILL position and microwave on
high for 2 minutes, throw bread away of use it for another dish.
2. Place the steaks in the base of the heated MicroPro Grill, place cover in GRILL position and microwave
on high for 4 minutes, flip steak over, cook for 1-2 minutes depending on how you like your steak
cooked.

Grilled Stuffed Eggplant Grilled Thai Chicken Wings

1 eggplant
2 Tbsp. of olive oil 2 lbs. chicken wings, tips removed, drumettes and flats separated
1 Tbsp. water ½ cup oyster sauce
3 Tbsp. uncooked couscous ½ cup Thai thin soy sauce
3 Tbsp ajvar (pepper, tomato and eggplant sauce) or tomato puree 2 Tbsp. sugar
1 clove of pressed garlic 2 Tbsp. vegetable oil
salt and pepper 2 tsp. freshly ground black pepper
2 Tbsp. grated cheese
Dipping Sauce
TUPPERWARE TUPPERWARE 6 dried chiles de árbol
aioli sauce and sesame seeds to serve (optional)
⅓ cup fish sauce
1 Tbsp. fresh lime juice
1 Tbsp. toasted sesame seeds
2 tsp. sugar
1. Combine oyster and soy sauces, sugar, oil, and pepper in a Thatsa bowl. Add wings; toss to coat. Let sit
1. Wash and dry the eggplant. Use the Chef's Knife to cut it in half lengthwise. Then make two long cuts in 20– 30 minutes (if allowed to marinate longer, they’ll be too salty).
the pulpit of each half, but do not cut through. Mix the olive oil with the water and brush the halves of 2. Place wings in MicroPro Grill base and place cover in GRILL position.
this mixture with your Silicone Brush . 3. Microwave on high power 6-8 minutes, flip and cook until no longer pink.
2. Place the eggplant in the MicroPro Grill with the face cut down, close with the lid in the GRILL posi- 4. Grind chiles in spice mill to a fine powder. Mix chile powder, fish sauce, lime juice, sesame seeds, and
tion. Grill for 8 minutes at 1000 watts. sugar in a medium bowl to dissolve sugar. Adjust with more sugar or lime juice if needed.
3. In a small Thatsa Bowl, mix the couscous with the ajvar and garlic. Season with salt and pepper.
4. Flip over eggplants and stuff with couscous stuffing. Sprinkle with grated cheese. Place the lid in the
CASSEROLE position and microwave in the microwave for 5-6 minutes at 1000 watts.
5. Serve hot and sprinkle with sesame seeds for more flavor and a crunchy delicious taste. Add a little aioli
sauce on the side to give a final touch.
 Grilled Turkey Herb Burger Ham & Cheese with Parmesan
2 green onions, roughly chopped Garlic Butter
¼ cup parsley, loosely packed
¼ cup cilantro, loosely packed
1 lb. ground turkey
2 tsp. Simple Indulgence Steak & Chop Seasoning

TUPPERWARE TUPPERWARE

1. Place green onions, parsley and cilantro in base of Quick Chef® Pro System. Cover and turn handle until
finely chopped.
2. Transfer to a medium bowl and add turkey and seasoning blend, stirring to combine thoroughly.
3. Form into four patties and place in the base of the MicroPro Grill, place cover in GRILL position and
microwave on high for Microwave on high power 4 minutes, then flip and microwave on high power an
additional 4 minutes or until no longer pink in the middle or until reaching an internal temperature of
160° F/72° C.
4. Top with desired toppings and serve.

Hamburger Steak with Sweet Harvest Pear Crisp

Onion Mushroom Gravy 3 cups Anjou or Bartlett pears, cored and cut lengthwise into ½ inch-thick
2 honey-wheat bread slices slices (about 1½ lb.)
1 Tbsp. fresh lemon juice
1 pound ground round
1 large egg, lightly beaten 3 Tbsp. granulated sugar
2 tsp. cornstarch
2 garlic cloves, minced
¾ tsp. ground cinnamon, divided
½ tsp. salt
½ tsp. freshly ground pepper 3 Tbsp. all-purpose flour
¼ cup packed brown sugar
TUPPERWARE 1 (1.2-oz.) envelope brown gravy mix TUPPERWARE ¼ tsp. salt
1 (8-oz.) package fresh mushrooms, sliced
1 medium-size sweet onion, halved and thinly sliced 1½ Tbsp. chilled butter, cut into small pieces
3 Tbsp. regular oats
⅛ cup coarsely chopped walnuts

gently
combine until blended, using your hands. Shape into 4 (4-inch) patties.
Place patties in the base of the MicroPro Grill, place cover in GRILL position and microwave on high
for 5 minutes, flip, recover and microwave for 3-5 minutes or until no longer pink.
Whisk together brown gravy mix and 1½ cups water, pour over burgers, add onions and mushrooms,
place cover in CASSEROLE position and microwave for 2-3 minutes. Allow to set for 5 minutes.
1. Combine pears and lemon juice in a bowl; toss gently to coat. Combine granulated sugar, cornstarch,
and 1 tsp. cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
2. Place flour, ¼ tsp. cinnamon, brown sugar, and salt in a the base of the Power Chef System with blade
attachment, cover and pull cord until well blended. Add chilled butter; recover and pull cord resembles
coarse meal. Add oats and walnuts; recover and pull cord.
3. Place pear mixture in the base of the MicroPro Grill, Sprinkle flour mixture evenly over pear mixture.
4. Place cover in CASSEROLE position and microwave on high for 12-15 minutes
 Hash Brown Casserole Hash Browns
1 lb. frozen shredded hash browns, thawed 2 russet potatoes, peeled*
¼ cup butter, melted salt and ground black pepper to taste
1 (10 ¼ oz.) can cream of chicken soup 1 pinch cayenne pepper, or to taste
¾ cup sour cream 1 pinch paprika, or to taste
½ cup onion, diced
*You can use frozen shredded hash browns, thawed and moisture
1½ cups cheddar cheese, shredded
removed.
Salt and pepper to taste
¼ cornflakes, crashed (optional)
TUPPERWARE TUPPERWARE

1. In a medium bowl, combine all ingredients except cornflakes.

2. Place potato mixture in MicroPro Grill base and place cover in CASSEROLE position. 1. Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover
3. Microwave on high power 8-10 minutes. potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry
4. Un-cover and sprinkle with cornflakes, if desired and place cover in GRILL position, microwave on high with paper towels, and squeeze out any excess moisture.
for 2-3 minutes. 2. Place potato mixture in MicroPro Grill base and place cover in CASSEROLE position.
3. Microwave on high power 6 minutes.
4. Change cover position to GRILL and microwave on high for 4-6 minutes.

Hawaiian Chicken Burger Hawaiian Ham & Swiss Sliders

2 garlic cloves, peeled 12 Slices of deli honey ham
1 small red onion, peeled and quartered, divided 3 Slices of swiss cheese, cut into fourths
1 (20-oz.) can pineapple slices, divided, 5 slices for topping 2½ Tbsp. mayonnaise
1 lb. ground chicken 1½ tsp. poppy seeds
½ cup Swiss cheese ¾ Tbsp. Dijon mustard
¼ cup plain breadcrumbs ¼ cup butter melted
½ tsp. coarse kosher salt 1½ tsp. onion powder
¼ tsp, black pepper ¼ tsp. Worcestershire sauce
TUPPERWARE Hamburger buns TUPPERWARE 1 package (12 count) Hawaiian sweet rolls, sliced in half horizontally

1. If desired, grill 5 pineapple slices by placing in the MicroPro Grill with cover in GRILL position, on high
for about 3 minutes, flip cover and microwave for additional 2 minutes. Wipe clean.
2. Place garlic, ½ red onion and ½ can of pineapple (reserving 5 slices for garnish) in the base of the Power
Chef Pro, pull cord until vegetables are finely diced.
3. Combine ground chicken, pineapple mixture, swiss cheese, breadcrumbs, salt and pepper in Thatsa
bowl. Mix well. Divide burgers mixture into 5 equal portions.
4. Place 2 burgers in base MicroPro Grill 4–5 minutes, place cover in GRILL position. Microwave ion high
for 5 minutes. Flip and continue to cook until burger reaches an internal temperature of 155°F/66° C,
about 1-3 minutes longer. Repeat with remaining burgers.
5. Top each burger with pineapple ring and sliced red onion.
1. Spread mayo onto the cut side of both the top and bottom of the Hawaiian rolls.
2. Place bottom rolls, in the base of the MicroPro Grill.
3. Place a layer of ham over bottom rolls and layer of swiss then place the top of the Hawaiian rolls on
top.
4. In a medium bowl, whisk together poppy seeds, Dijon mustard, melted butter, onion powder and
Worcestershire sauce.
5. Pour sauce over the rolls, place cover in CASSEROLE position and microwave on high for 2-4 minutes.
 Hidden Veggie Burger Honey Lime Glazed Salmon
2 garlic cloves, peeled 2 Tbsp. fresh lime juice
½ medium onion, peeled and cut into 2” pieces 2 Tbsp. rice vinegar
½ zucchini, trimmed and cut 2” pieces 2 Tbsp. Dijon mustard
½ red bell pepper, seeded and cut into 2” pieces 2 Tbsp. honey
1 lb. ground beef 2 Tbsp. minced fresh chives or red onion
Kosher salt and fresh cracked black pepper 1 tsp. kosher salt
1 Tbsp. Steak & Chop Seasoning Blend ½ tsp. granulated garlic
Slider buns ½ tsp. freshly ground black pepper
TUPPERWARE TUPPERWARE ¼ tsp. ground cayenne pepper
¼ cup extra-virgin olive oil
2 (8 oz.) salmon fillets
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1. Place vegetable in the base of the Power Chef Pro, pull cord until vegetables are finely diced.
1. In Quick Shake container, combine ingredients lime juice to olive oil, shake to mix well: seal and shake
2. Combine ground beef, vegetables, salt and pepper and Steak N Chop seasoning in Thatsa bowl. Mix
until combined.
well. Divide burgers mixture into 8 equal portions.
2. Season salmon with salt and pepper.
3. Place 4 burgers in base MicroPro Grill 4–5 minutes, place cover in GRILL position. Microwave on high for
3. Place salmon fillets, skin side down in the base of the MicroPro Grill.
3- 4 minutes. Flip and continue to cook until burger reaches an internal temperature of 155°F/66° C,
4. Reserve 3 Tbsp. glaze, pour remaining glaze over salmon, place cover in GRILL position and microwave
about 1-3 minutes longer. Repeat with remaining burgers.
on high for 5-7 minutes.
5. Garnish salmon fillets with remaining glaze and serve.

Honey Sriracha Chicken Breast Honey Sriracha Chicken Wings

Recipe submitted by Jennifer McEllen
1 lbs. chicken wings, tips removed, drumettes and flats separated
1 lbs. chicken breast, skinless and boneless ½ tsp. garlic powder
½ tsp. garlic powder Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
Dipping Sauce
Dipping Sauce ¼ cup Sriracha sauce
¼ cup Sriracha sauce ¼ cup honey
¼ cup honey 1 lime, juiced
TUPPERWARE TUPPERWARE 4 Tbsp. butter, melted
2 Tbsp. lime juice
4 Tbsp. butter, melted 1 Tbsp. chopped fresh cilantro leaves
1 Tbsp. chopped fresh cilantro leaves or cilantro paste

1. Season chicken with garlic powder, salt and pepper. 1. Season chicken wings, with garlic powder, salt and pepper.
2. Combine Sriracha sauce, honey, lime and butter in a Thatsa bowl. Add chicken; toss to coat. 2. Combine Sriracha sauce, honey, lime and butter in a Thatsa bowl. Add wings; toss to coat.
3. Marinade for 15 minutes. 3. Place wings in MicroPro Grill base and place cover in GRILL position.
4. Place chicken in MicroPro Grill base and place cover in GRILL position. 4. Microwave on high power 6-8 minutes, flip chicken wings for 2-3 minutes or until no longer pink.
5. Microwave on 80% power 7 minutes, flip chicken and microwave for 5 minutes or until no longer pink.
 Hot Bacon and Cheddar Dip Hot Ham & Cheese Sandwiches
8 oz. cream cheese, softened with Onion Butter
½ cup sour cream Onion Butter
½ cup mayonnaise 4 Tbsp. salted butter, melted
10 slices bacon, cooked crisp and crumbled ¼ cup finely minced onion
3 dashes Worcestershire sauce 1½ Tbsp. Dijon mustard
4 Tbsp. fresh parsley ¼ tsp poppy seeds
1 clove garlic, minced ½ tsp. freshly squeezed lemon juice
1½ cups shredded cheddar cheese, divided
TUPPERWARE 4 green onions, chopped TUPPERWARE
Sandwiches
½ cup shredded cheddar cheese (topping) 4 sandwich rolls
¼ lb. ham, sliced
¼ lb. cheese (American, Swiss, Muenster, etc)

1. Combine all ingredients, except ½ cup of shredded cheese in a Thatsa bowl. 1. In small bowl, mix together onion butter ingredients.
2. Pour mixture in the base of MicroPro Grill, sprinkle remaining ½ cup cheese over top and place cover in 2. Place bottom half of rolls cut side up base
CASSEROLE position. 3. Spread ½ the onion butter evenly onto the halves.
3. Microwave on high power, 5-7 minutes. 4. Top with ½ the cheese. Add all the ham. Add remaining cheese. Finish with the rest of the onion butter ͘
Place top half of rolls on sandwiches.
5. Place cover in GRILL position and microwave on high power for 3-4 minutes.

Italian Panini Italian Spinach & Sun Dried

2 Italian bread, sliced Tomato Stuffed Chicken Breast
2 tsp. butter
Dijon Mustard Sauce 2 (6 oz.) chicken breasts , boneless
1 oz. thinly sliced ham
2 tsp. olive oil and skinless
1 oz. thinly sliced salami
1 Tbsp. Dijon Mustard ½ cup sun dried tomato (oil packed)
½ oz. thinly sliced pepperoni
1 Tbsp. white wine vinegar or 4 slices mozzarella cheese (or
1 slice provolone cheese
lemon juice cheese of choice)
1 pepperoncini peppers, thinly sliced
½ tsp. sugar, any leaves Handful of spinach
TUPPERWARE TUPPERWARE 2 tsp olive oil Salt & pepper
½ tsp. Italian herbs
½ tsp. red pepper flakes

1. Spread butter on each slice of bread, place one slice of bread, butter side down in the base of the
MicroPro Grill, top bread ham, salami, pepperoni, provolone cheese and peppers, add 2nd slice of
bread, butter side up.
Place cover in the GRILL position. Microwave on high power 3 minutes. Flip sandwich, microwave for 1
more minute.
1. In a small bowl, whisk together
all the ingredients for the Dijon mustard sauce, set aside.
2. Cut a slit into the side of each breast to form a pocket.
3. Brush the inside and outside of the chicken breast with the mustard sauce.
4. Stuff each chicken breast with ½ of the sun dried tomatoes, cheese and spinach.
5. Seal opening with toothpicks to keep closed. Season with salt and pepper.
6. Place chicken breast in the base of the MicroPro Grill.
Place cover in the GRILL position. Microwave on high power 5 minutes. Flip chicken, microwave for 3-5
minutes or until chicken is no longer pink.
 Italian Stuffed Chicken Italian Turkey Burger
2 chicken breast 1 lb. ground turkey breast
¼ cup sundried tomatoes 1 Tbsp. Italian Herb Seasoning
⅛ cup parmesan cheese 1 tsp. dry zesty Italian dressing mix
¼ cup spreadable feta cheeses or cream cheese 1 cup shredded mozzarella cheese
1 cup cherry tomatoes 1 egg, lightly beaten
2 cups cooked pasta ¼ cup Italian style breadcrumbs or plain
Burger buns

TUPPERWARE TUPPERWARE

1. In the Chop N Prep Chef add tomatoes and cheeses, place cover on and pull cord until well combined,
set aside.
2. Cut a slit into the side of each breast to form a pocket.
3. Stuff each chicken breast with ½ of the cheese mixture.
4. Seal opening with toothpicks to keep closed. Season with salt and pepper.
5. Place chicken breast in the base of the MicroPro Grill.
Place cover in the GRILL position. Microwave on high power 5 minutes. Flip chicken, add cherry
tomatoes on the side of the chicken, microwave for 3-5 minutes or until chicken is no longer pink.
To Serve; Place chicken breast and tomatoes over cooked pasta.
1. Place all ingredients in medium bowl and combine well
Divide into four equal patties.
Place two patties at a time in base of MicroPro Grill and place the cover on top of patties in GRILL
position.
Microwave on high power 4 minutes, then flip and microwave on high power an additional 4 minutes.
Now that your GRILL is hot, additional patties will require less GRILL time. Microwave remaining patties
on high power 3 minutes, then flip and microwave on high power an additional 3 minutes.
Top with desired toppings and serve.

Jalapeno Cheese Crisps Jalapeño Popper Chicken

2 medium jalapenos Casserole
¼ tsp. onion salt or powder
⅛ tsp. pepper 2 lbs. boneless, skinless, chicken breast (about 3-4 chicken breasts)
1½ cup shredded Monterrey Jack cheese or any cheese of your choice ½ tsp. garlic powder
Ranch dressing 8 oz cream cheese, softened
½ lb. jalapeño peppers (about 5-6 peppers)
4 oz. sharp cheddar cheese, grated
½ cup crumbled crispy bacon
TUPPERWARE TUPPERWARE

1. Slice your jalapeno into thin slices, about ¼-½” thick. Make sure to cut out seeds if you don't want them 1. Season chicken with the garlic powder then spread the cream cheese over them evenly.
spicy. 2. Place chicken in the base of the MicroPro Grill.
2. Mix cheese, onion powder or onion salt, and pepper. Wash the jalapeño peppers and then cut the tops off. Remove the seeds and stems íf you want it milder,
or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream
3. Place jalapenos in the base of the MicroPro Grill, sprinkle cheese mixture over jalapenos. Place cover in cheese.
GRILL position. Microwave on high for 3 minutes. Check and microwave for 1 more minute if needed. Place cover in CASSEROLE position.
Let cool and break into pieces. Microwave for 9-12 minutes. Chicken is done when cooked through to an internal temperature of 165°F.
4. Serve warm with ranch dressing. Sprinkle the cheddar cheese and bacon over top, place cover in CASSEROLE and microwave for 1-2
minutes to melt cheese.
 Jalapeño Popper Dip Jalapeno Popper Grilled Cheese
6-8 slices of bacon, diced and cooked crispy 3 jalapenos, cut in half lengthwise
2 (8-oz.) packages of cream cheese, soft 1 Tbsp. olive oil
1 cup of mayonnaise Salt and freshly cracked black pepper
2-4 jalapenos, seeded, membranes removed, diced finely ½ cup mascarpone cheese
1 cup of cheddar cheese, shredded ½ cup shredded aged Cheddar
1 cup of jack cheese, shredded 4 slices country white bread
¼ cup diced green onion Topping 1 Tbsp. salted butter, room temperature
1 cup of crushed Ritz crackers
TUPPERWARE ½ cup Parmesan cheese TUPPERWARE
½ stick of butter, melted

1. Place bacon into the base of the MicroPro Grill. Place cover on top of bacon in the GRILL position.
Microwave on high 3 minutes. Remove from microwave, flip bacon. Place cover on top of bacon in the
GRILL position. Microwave 3 minutes more. Remove bacon, place on paper towels, let cool; crumble.
2. Mix together crumbled bacon, cream cheese, mayonnaise, jalapeno, cheeses and green onion in a
medium bowl.
3. Pour into the base of the MicroPro Grill.
4. Combine the topping ingredients and sprinkle all over the top of the dip.
5. Place cover in CASSEROLE position. Microwave on high for 5-7 minutes.
1. Toss the jalapenos with 1 Tbsp. olive oil, some salt and pepper and lay skin-side up in the base of the
MicroPro Grill. Place cover in GRILL position and microwave on high for 3-5 minutes.
2. Remove from GRILL an place in a plastic baggie for about 5 minutes loosen the skin. Pull off the skin,
remove the majority of seeds and ribs, and slice. Set aside.
3. Butter all 4 slices of bread on one side, place two slices buttered side down in the MicroPro Grill.
4. Spread mascarpone cheese on the unbuttered side of 2 slices of bread, top with roasted jalapenos then
a layer of shredded cheddar cheese. (Layering this way ensures that the melty cheese will hold the
sandwich together.) Salt and pepper to taste. Top with the other slice of bread.
5. Microwave on high power 3 minutes, in the GRILL position, flip over and microwave an additional 2
minutes or until cheese is bubbly and heated through.

Jumbo Cinnamon Rolls Korean BBQ Beef

½ cup low-sodium soy sauce
1 roll (3.5 oz.) Pillsbury Grands Cinnamon Rolls with Icing 2 Tbsp. water
1½ Tbsp. raw or turbinado sugar
1 Tbsp. minced garlic
1 tsp. Asian sesame oil
1 tsp. grated peeled fresh ginger
½ tsp. freshly ground black pepper
⅓ cup chopped scallions
TUPPERWARE TUPPERWARE 1 lb. ribeye steak, thinly sliced
Toasted white and black sesame seeds, for garnish (optional)

1. Place 2 or 3 cinnamon rolls in the base of the MicroPro Grill. 1. Place meat in Season Serve Container. Toss with ¾ of marinade, reserve ¼ of marinade for dipping
Place cover on CASSEROLE position and microwave on high for 6-7 minutes. sauce. Cover; chill for 3-8 hours.
Let rolls cool for a few minutes, then apply icing provided. 2. Remove meat from marinade, pat dry.
Repeat with remaining rolls. 3. Microwave on high power 8 minutes, then stir the meat and microwave on high power an additional 2-3
minutes.
 Korean BBQ Chicken Lemon Balsamic Salmon
Recipe submitted by ChefMike McCurdy
Marinade 1 lb. boneless chicken thighs
3 Tbsp. Korean red chili pepper flakes Garnish
6-8 fresh basil leaves
1 Tbsp. sugar 2 Tbsp. chopped scallions
1 Tbsp. fresh oregano leaves
3 Tbsp. soy sauce 1 tsp. sesame seeds
½ cup balsamic vinegar
2 Tbsp. rice wine
⅓ cup fresh lemon juice
2 Tbsp. Korean red chili pepper paste
½ tsp. salt
2 Tbsp. honey
½ tsp. red pepper flakes
3 Tbsp. pineapple juice
TUPPERWARE 1 Tbsp. sesame oil TUPPERWARE 2 (6-oz.) salmon fillets
¼ cup onion, grated
2 Tbsp. minced garlic
1 Tbsp. grated ginger
½ tsp. salt & pepper, to taste

1. Place meat in Season Serve Container. 1. Add basil and oregano in the base of the Chop N’ Prep, place cover on and pull cord until finely
2. Mix all marinade ingredients in the Quick Shake container. chopped.
3. Pour over chicken and toss with ¾ of marinade, reserve ¼ of marinade for dipping sauce. Cover; chill for Add balsamic vinegar, lemon juice, salt and red pepper flakes to the herb mixture, cover and pull cord
3 -8 hours. to mix well.
4. Remove meat from marinade, pat dry. Place salmon fillets, skin side up in the Season Serve Container, cover with marinade. Seal and
5. Place chicken in the base of the MicroPro Grill. Place cover in the GRILL position. refrigerate for 2 hours.
6. Microwave on high power 10-12 minutes, flip chicken and microwave on high power an additional 2-3 Remove salmon fillets from marinade and pat dry with a paper towel.
minutes or until no longer pink. Place salmon skin side down in the base of the MicroPro Grill, place cover in GRILL position and
microwave on full power for 4 minutes. Remove cover and check for doneness. If needed, replace cover
in CASSEROLE position and microwave for another 1-2 minutes.

Loaded Baked Potato Dip Loaded Potato Planks

8 oz. sour cream 2 slices bacon
8 oz. cream cheese, room temperature 1 large russet potato, scrubbed
1 cup shredded sharp cheddar cheese, divided ¼ tsp. kosher salt
6 strips of bacon, cooked till crispy and chopped ¼ cup sour cream
3 green onions, green tops cut thinly ½ cup shredded Cheddar
2 Tbsp. thinly sliced green onion
Serve with French Fries or Freshly made Potato Chips
TUPPERWARE TUPPERWARE

1. In a medium sized mixing bowl add sour cream and cream cheese. Mix together until smooth and
combined. Add in ¾ cup shredded cheese, the majority of the bacon and the majority of the sliced
green onions. Stir together until combined.
Pour into the base of the MicroPro Grill, top with remaining cheddar cheese, place Cover in CASSEROLE
position, microwave on high for 5-6 minutes.
Top with remaining bacon and sliced green onions. Serve with warm french fries or crispy potato chips.
1. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert.
2. Using a knife, cut potato in half lengthwise, discard ends and attach one half to food guider and push
guider down Mandoline to create 4 (¼") planks. Set aside.
3. Place bacon in the base of the MicroPro Grill. Place cover on bacon in the GRILL position.
4. Microwave on high power 3 minutes. Flip bacon and microwave on high power 3 minutes. Remove
bacon, set aside. Crumble when cool.
5. Place potatoes in the base of the MicroPro Grill. Sprinkle with salt. Place cover on potatoes in the
CASSEROLE position.
6. Microwave on high power 3 minutes. Flip potatoes, place cover on potatoes in the GRILL position.
Microwave on high power 3 minutes or until the desired doneness.
7. Top potatoes with sour cream, crumbled bacon, Cheddar and green onion. Serve warm or at room
temperature.
 Maine Hot Crab Dip Manicotti
1½ cups sour cream 6 manicotti noodles, uncooked
3 Tbsp. fresh lemon juice ⅔ cup ricotta cheese or cottage cheese
2 Tbsp. onion, grated 3 Tbsp. parmesan cheese, grated
2 tsp. Worcestershire sauce ½ tsp. Italian seasoning
1 tsp. dry mustard 1 egg, slightly beaten
½ tsp. garlic powder 1 tsp. parsley, finely chopped
2 (8 oz.) pkg. cream cheese, softened salt and pepper, to taste
1 cup sharp cheddar cheese 4 oz. mozzarella cheese, grated
TUPPERWARE 1½ lb. lump crabmeat, shells removed (or 2 cans of canned crab meat) TUPPERWARE 1 (15 ½ oz.) jar pasta sauce
1 tsp. Old Bay Seasoning

1. Mix together sour cream, lemon juice, onion, Worcestershire, dry mustard, garlic powder, and cream
cheese with mixer until well blended. Fold in cheddar cheese and crabmeat.
2. Spoon mixture into the base of the MicroPro Grill. Sprinkle with old bay seasoning.
3. Microwave on high power 5-7 minutes or until dip is heated through.
1. Cook Manicotti noodles in the Pasta Maker, for approximately 16 minutes, al dente.
2. While that is cooking, mix ricotta, parmesan cheese, egg, Italian seasoning, salt and pepper and parsley
in a small bowl.
3. Fill noodle with cheese mixture.
4. Pour about ½ cup pasta sauce in the base of the MicroPro Grill. Top with cheese filled noodles, followed
by the remainder of the pasta sauce. Place cover on the CASSEROLE position.
5. Microwave on high power 15 minutes.
6. Remove cover and sprinkle with mozzarella cheese, put cover on GRILL position, microwave on high for
4 minutes to lightly brown cheese.

Maple Dijon Apple Cider Grilled Maui Shrimp

Pork Medallions 1 pinch garlic salt, to taste
¼ tsp. cayenne pepper, to taste (optional)
1 lb. pork tenderloin, cut into 1½” Sauce ⅛ cup melted butter
medallions 1½ cups apple cider 1 tsp. Worcestershire sauce
salt and pepper to taste ¼ cup maple syrup ½ tsp. fresh parsley, chopped
2 apples, sliced 1 Tbsp. Dijon mustard ½ tsp. garlic, minced
1 Tbsp. grainy mustard 1 Tbsp. fresh lemon juice
1 Tbsp. white miso paste 1 lb. uncooked medium shrimp, peeled and deveined
TUPPERWARE 1 Tbsp. soy sauce TUPPERWARE
1 Tbsp. sriracha
1 clove garlic, grated
1 Tbsp. cornstarch

1. Prepare the tenderloin by removing all the silver skin and trimming the fat. Cut the tenderloin into 6-8 1. Preheat MicroPro Grill, by placing a piece of bread, and microwaving on high for 2 minutes, throw bread
even medallions. away or use in another dish.
2. Season pork slices with salt and pepper on both sides. 2. Mix all ingredients in a medium bowl. Toss to coat. Marinade for 15 minutes.
3. Place 4 pork tenderloin slices in base of MicroPro Grill Place cover on in GRILL position. 3. Drain shrimp and place in the base of the MicroPro Grill. Place cover on the GRILL position. 4.
4. Microwave on high power 5-7 minutes, flip cook for 2-3 more minutes or until pork is no longer pink. Microwave on high power 5-7 minutes.
Remove pork from MicroPro Grill, place on a serving plate.
5. Mix sauce ingredients, set aside
6. Place apple slices in the base of the MicroPro Grill, cover in GRILL position, microwave on 5-7 minutes,
stir and pour sauce over apples, place cover in CASSEROLE position and microwave for 5 minutes on
high.
 Meatball Sub Sandwich Mediterranean Salmon
1 lb. ground sirloin 1 tsp. plus 1 Tbsp. extra virgin olive oil, divided
1 large egg, beaten 1 pint cherry tomatoes, halved
½ cup, Italian bread crumbs 1 cup chopped zucchini
½ medium onion, chopped fine ½ cup eggplant, chopped
2 cloves garlic, minced ¼ cup golden raisins (optional)
¼ tsp. crushed red pepper flakes 2 tsp. chopped fresh rosemary
1 tsp. Worcestershire sauce 2 garlic cloves, crushed
2 Tbsp. flat-leaf parsley leaves, chopped ¼ tsp. coarse kosher salt
TUPPERWARE 2 Tbsp. grated Parmigiano or Romano TUPPERWARE 4 (4 oz.) salmon fillets, skin-on
Coarse salt and black pepper
Hoagie rolls
1 cup Basic Tomato Sauce
6 oz. fresh mozzarella, shredded
1. In a large bowl, toss together 1 tsp. of the olive oil, cherry tomatoes, zucchini, eggplant and raisins until
1. Mix ground sirloin to salt ingredients in a medium bowl, shape into meatballs. well coated.
2. Place meatballs in the base of the MicroPro Grill. Place cover on the GRILL position. Transfer vegetables into the base of the MicroPro Grill. Microwave on high power 5 minutes with the
3. Microwave on high power 5 minutes, flip and cook for 3 more minutes, wipe grill clean. lid in the GRILL position.
4. Place hoagie rolls into the base of the MicroPro Grill, place meatballs in hoagie rolls, top with about ¼ Remove from microwave; transfer vegetables back to the same bowl. Fold in rosemary and salt; set
cup tomato sauce on each sandwich, then top with mozzarella cheese. Place cover on the GRILL aside.
position. Brush salmon on all sides with remaining olive oil. Place 2 salmon fillets in MicroPro Grill, skin side up,
5. Microwave on high for 3 minutes or until cheese is melted. with lid in the GRILL position. Microwave on high power 4 minutes.
Remove salmon, sprinkle with coarse kosher salt to taste. Repeat with remaining salmon fillets. Serve
warm with vegetables.

Mexican Chicken Burger Mexican Lasagna

1 small tomato, quartered and de-seeded 1 lb. ground beef
½ small red onion, peeled and quartered ¼ cup onion, diced
1 cup loosely packed cilantro 1 pkg. taco seasoning
¼ cup black olives, pitted ½ cup water, divided
1 lb. ground chicken 1 (12-19 oz.) can enchilada sauce
½ tsp. coarse kosher salt 1 (16 oz.) can refried beans
¼ tsp black pepper 1 (4 oz.) can green chilis
1 tsp. taco seasoning 8 corn tortillas
TUPPERWARE Hamburger buns TUPPERWARE
Vegetable relish or salsa topping, optional Optional toppings, sour cream, tomatoes, olives, jalapeno

1. Place vegetables in the base of the Power Chef Pro, pull cord until vegetables are finely diced.
2. Combine ground chicken, vegetables, salt and pepper and taco seasoning in Thatsa bowl. Mix well.
Divide burgers mixture into 4 equal portions.
3. Place 2 burgers in base MicroPro Grill 4–5 minutes, place cover in GRILL position. Microwave ion high
for 3-4 minutes. Flip and continue to cook until burger reaches an internal temperature of 155°F/66° C,
about 1-3 minutes longer. Repeat with remaining burgers.
1. Crumble ground beef and add onions in the base of the in base MicroPro Grill, place cover in GRILL
position. Microwave on high for 4-6 minutes or until no longer pink; add taco seasoning and ¼ cup
water, place cover in CASSEROLE position and microwave on high for 2 minutes. Pour into a bowl and
set aside.
2. In a small bowl mix refried beans with ¼ water.
 Mini Meatloaf Bombs Mini Meatloaves
1 Tbsp. olive oil 1 egg 2 large eggs, lightly beaten
1 small onion, diced 1½ pounds ground meat (beef, pork, ¼ cup milk
2 garlic cloves, minced turkey, chicken or a mixture) ½ cup finely crushed saltines
2 Tbsp. Worcestershire sauce ¾ cup plain bread crumbs ⅓ cup chopped onion
3 Tbsp. ketchup 6 strips bacon, halved 1 clove garlic, minced
1 Tbsp. apple-cider vinegar ¾ tsp. salt
2 Tbsp. Dijon mustard Sauce ¼ tsp. sage
1 tsp. paprika ⅓ cup ketchup Dash pepper
TUPPERWARE ½ tsp. cumin 2 tsp. brown sugar TUPPERWARE 1½ lb. ground beef
1 tsp. salt 1 Tbsp. apple cider vinegar ½ cup ketchup
1 tsp. freshly ground black pepper ¼ cup packed brown sugar
½ tsp. Worcestershire sauce
¼ tsp. chili powder
1. In the base of the MicroPro Grill add the onion place cover in GRILL
position and microwave on high for 3-5 minutes, Transfer the 1. In a large bowl, combine the first eight ingredients. Add beef; mix lightly but thoroughly. Shape into
mixture to a medium bowl and let cool about 5 minutes. mini loaves.
2. Add the garlic, Worcestershire, ketchup, vinegar, mustard, paprika, cumin, salt, pepper and egg to the 2. Place meatloaves in base MicroPro Grill, place cover in CASSEROLE position. Microwave on high for 10
bowl with the onion and mix to combine. minutes.
3. Add the meat and mix to combine fully. Add the bread crumbs and mix to combine. 3. In a small bowl, combine remaining ingredients, stirring to dissolve sugar; Spread mixture over
4. Divide the mixture into 6 even portions and then form into miniature loaves on the prepared baking meatloaves.
sheet. Each loaf should be about 3 inches wide and 2 inches high. 4. Place cover in CASSEROLE position and microwave on high for 3-4 minutes.
5. Wrap each loaf with 2 pieces of the halved bacon.
6. Place in the base of the MicroPro Grill, place cover in GRILL position and microwave for 6-8 minutes.
7. Flip meatloaves, mix sauce and pour on top of meatloaf, cover in CASSEROLE position the microwave for
5 minutes.

Mongolian Beef Monte Cristo Sandwich

½ tsp. ginger, minced 3 slices white sandwich bread
1 Tbsp. garlic, chopped ¼ lb. ham, sliced
½ cup soy sauce ½ cup gouda cheese, grated or Swiss or Gruyere
½ cup water 2 tsp. mayonnaise
¾ cup dark brown sugar 1 egg
2 Tbsp. milk
2-3 Tbsp. vegetable oil 1 tsp. paprika
1 lb. flank steak Salt and pepper, to taste
TUPPERWARE ¼ cup cornstarch TUPPERWARE 1 Tbsp. butter, melted
2 large green onions, sliced on the diagonal into one-inch lengths

1. In a small bowl, stir together the egg, milk, paprika, and a pinch of salt and pepper. Set aside.
Spread mayonnaise on one slice of bread, lightly on both sides.
1. In the 2 cup Micro Pitcher, stir together ginger, garlic, soy sauce, water and brown sugar, microwave on
Lay one piece of bread down, cover with half the cheese, half the ham, then top with the mayonnaise
high for 1-2 minutes, set aside.
covered bread, cover with 2nd half of ham, 2nd half of cheese and the last piece of bread.
2. Slice the flank steak against the grain into 1/4" thick bite-size slices. Dip the steak pieces into the corn-
Press down on the sandwich, flatten as much as you can.
starch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10
Trim the crust off the sandwich.
minutes so that the cornstarch sticks.
Dip sandwich in the egg mixture. (similar to French toast)
3. Place beef in the base of the MicroPro Grill, place cover in GRILL position and microwave on high for 3-5
Pour melted butter in the base of the MicroPro Grill. Place sandwich in the butter.
minutes, flip beef, recover in GRILL position and microwave for additional 2-3 minutes.
Place cover in the GRILL position.
4. Pour sauce over beef and microwave with cover in CASSEROLE position for two minutes.
Microwave on high power 3-5 minutes. Flip, replace cover and GRILL for 2-3 more minutes.
5. Garnish with green onions.
 Montreal Steak and Onions Mozzarella Stuffed Meatballs
1 large onion, peeled, sliced thin 1½ pounds ground beef (85-90% lean)
½ tsp. coarse kosher salt, divided ⅓ cup breadcrumbs
1 garlic clove, peeled, minced 1 tsp. salt
1 large NY strip steak, outer fat trimmed, cut into cubes ½ tsp. pepper
1 Tbsp. cornstarch ½ tsp. garlic powder
¼ tsp. freshly ground black pepper ½ tsp. dried oregano
½ tsp. onion powder 1 egg
¼ tsp. ground coriander 2 Tbsp. water
TUPPERWARE TUPPERWARE 6 ounces mozzarella cheese, cut into ½ inch cubes
3 cups marinara sauce (homemade or store bought)
2 Tbsp. chopped fresh parsley

1. In the base of the MicroPro Grill, add onions and sprinkle ¼ tsp. of the salt. Place cover on top of onions
in the GRILL position. Microwave on high power 4 minutes. Remove from microwave and transfer to
a medium bowl.
2. Meanwhile in a second medium bowl, stir together steak cubes, cornstarch, remaining salt, pepper,
onion powder and coriander until steak is well coated.
3. In the base of the MicroPro Grill, place steak cubes in an even layer. Place cover on top of steak in the
GRILL position. Microwave 3 minutes or until steak is medium to medium-rare and caramelized.
Transfer steak to bowl with onions, toss to combine. Serve warm.
1. Place the beef, breadcrumbs, salt, pepper, garlic powder, oregano, egg and water in a bowl; mix until
thoroughly combined. You may need to add more water, 1 Tbsp. at a time, to get a smooth mixture.
2. Take approximately 2 Tbsp. of the meat mixture and roll it into a ball. Press a cube of cheese into the
ball of meat, making sure that the meat completely surrounds the cheese. repeat with remaining meat
and cheese.
3. Place the meatballs In the base of the MicroPro Grill, place cover in GRILL position and microwave for 5
minutes, drain, flip meatballs recover in GRILL position and microwave for additional 3-5 minutes.
4. Pour the marinara sauce over the top, place cover in CASSEROLE position and microwave on high for 2-3
minutes.
5. Sprinkle with parsley and serve immediately.

Oatmeal Cake with Coconut Oriental Sticky Chicken Wings

Pecan Glaze Marinade 1½ lbs. chicken wings
Recipe submitted by: KJ Fee-Mann 1 cup soy sauce, low sodium Garnish
1 Tbsp. fresh ginger, grated Sesame seeds, toasted
½ cup quick cooking oatmeal Glaze 2 Tbsp. cilantro, chopped
¾ cup boiling water ½ cup sweetened shredded 2 garlic cloves, minced
½ cup granulated sugar coconut ½ lemon, juiced
⅔ cup flour 3 Tbsp. butter Salt and pepper, to taste
½ tsp. salt ⅓ cup brown sugar 2 Tbsp. extra-virgin olive oil
TUPPERWARE ½ tsp. baking soda ½ cup chopped pecans TUPPERWARE 2 Tbsp. butter, melted
1 egg 2 Tbsp. milk ½ cup honey
¼ cup shortening ½ tsp. vanilla extract

1. Add water to the 1 cup Micro pitcher and microwave on high for 1-2 minutes, add oatmeal, stir and let 1. Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces.
stand. 2. Place wings in a shallow dish.
2. In a medium bowl, mix together, sugar, flour, salt, baking soda, egg and shortening; add oatmeal In a small bowl, combine marinade ingredients, Pour over chicken wings. Marinade for at least 30
mixture, stir to combine. minutes.
3. Sprinkle coconut in the base of the MicroPro Grill. Place cover in CASSEROLE position and microwave on Place chicken wings in the base of the MicroPro Grill. Place cover in the GRILL position. Microwave on
high for 2-3 minutes. Check and stir about every minute to avoid burning. Pour coconut in a small bowl; high power 6-8 minutes. Flip, hallway through. Cook until no longer pink.
set aside. Sprinkle with sesame seeds.
4. Pour cake mixture in the base of the MicroPro Grill, Place cover in CASSEROLE position and microwave
on high for 4-6 minutes, checking at 4 minutes. Remove from microwave, remove cover, and set aside.
5. Add butter to the 1 cup Micro pitcher, microwave for 30 seconds to melt, add to the bowl with coconut;
add brown sugar, pecans, milk and vanilla extract. Stir until brown sugar is melted and ingredients are
combined.
6. Pour glaze over the cake and gently spread. Allow to cool or serve warm.
 Papa Picante Spanish Tortilla Parmesan Crisps
1 small jalapeno, quartered and seeded
2 oz. grated fresh Parmesan cheese (1/2 cup)
¼ piece red bell pepper Freshly cracked black pepper
1 small garlic clove, peeled
¼ piece red onion, peeled
¼ tsp. kosher salt
4 large eggs
1 Tbsp. water
TUPPERWARE 1 Tbsp. salted butter, melted TUPPERWARE
10 new potatoes, rinsed and dried
Queso fresco and sliced jalapeno for garnish

1. In the base of the Power Chef System fitted with blade attachment, add jalapeno, red bell pepper, Mound 1-2 Tbsp of parmesan cheese in the base of the MicroPro Grill, 1-2” apart, sprinkle with black
garlic, onion and salt. Cover and pull cord until roughly chopped. Add eggs, water and melted butter. pepper.
Cover and pull cord until eggs are well beaten, set aside. Place cover in the CASSEROLE position. Microwave on high power 2-3 minutes.
2. Place 1 potato half into the SpeedyMando Food Slicer hopper and slice according to product insert
directions. Repeat with remaining potatoes. (or slice very thin)
3. In the base of the MicroPro Grill, place a layer of potatoes, overlapping, until base is covered. Pour ⅓ of
the egg mixture over the potatoes. Repeat with a second layer of potatoes, ⅓ of the egg mixture, ⅓
layer of potatoes and remaining egg mixture.
4. Place cover in the GRILL position. Microwave on high power 9 minutes. Remove from microwave,
remove cover and let stand 2 minutes before serving. Garnish with queso fresco and fresh or pickled
jalapenos.

Parmesan Eggs in Bell Pepper Parmesan & Garlic Roasted

Rings Asparagus
1 red bell pepper 1 Tbsp. garlic cloves, minced
4-5 large eggs 1½ Tbsp. olive oil
Salt salt, to taste
Pepper pepper, to taste
¼ cup grated parmesan cheese 3 Tbsp. freshly grated parmesan cheese
½ lb. fresh asparagus
TUPPERWARE TUPPERWARE 2 Tbsp. lemon juice, fresh

Cut peppers into ½″ rings and remove the seeds and centers.
Place sliced peppers in the base of the MicroPro Grill, crack one egg in each pepper ring and season
with salt and pepper.
Place cover on CASSEROLE position and microwave on high for 3-5 or until it reaches your desired
doneness.
Sprinkle parmesan cheese on top, replace cover and let sit for 1 minute.
1. Combine garlic, olive oil, salt, pepper and parmesan cheese in a bowl. Toss asparagus, to coat.
2. Place asparagus in the base of the MicroPro Grill. Place cover in the GRILL position.
3. Microwave on high power 5-6 minutes. Flip, replace cover and GRILL for 2-3 more minutes.
4. Sprinkle with lemon juice.
 Parmesan & Garlic Smashed Parmesan Garlic Bites
Potatoes 4 Tbsp. butter, melted
¼ cup parmesan cheese, grated
1 lb. baby potatoes
½ tsp garlic powder or fresh minced
3 Tbsp. olive oil
½ tsp. parsley
3 cloves garlic, minced
½ tsp. oregano
1 Tbsp. fresh chopped parsley
4 jumbo butter flavored biscuits, cut into quarters
Kosher Salt and Black Pepper to taste
2 Tbsp. Parmesan Cheese
TUPPERWARE TUPPERWARE

1. Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 minutes or until just 1. Mix butter, parmesan cheese, garlic, parsley and oregano in a bowl, add biscuits, toss to coat.
fork-tender. Drain well. Place biscuits in the base of the MicroPro Grill.
2. Place potatoes into a bowl, and drizzle olive oil over potatoes, add garlic, parsley, salt and pepper. Toss Place cover in CASSEROLE position and microwave on high for 6-7 minutes.
to coat.
3. Place potatoes in MicroPro Grill base, smash potatoes with masher or cover sprinkle parmesan cheeses.
4. Place cover in GRILL position.
5. Microwave on high power 8 minutes.

Peach Cobbler Pecan Crusted Mozzarella Salad

Recipe submitted by Julie Annette ⅓ cup pecan halves
6 fresh peaches, peeled pitted and sliced 2 Tbsp. Parmesan cheese, grated
2 Tbsp. lemon Juice 8-oz. log fresh mozzarella cheese
1 tsp. lemon zest 1 Tbsp. all-purpose flour
½ cup butter, melted 1 egg
¾ cup brown sugar ⅓ cup panko bread crumbs
1 cup flour 2 tsp. olive oil
¾ cup rolled oats ½ cup prepared balsamic vinaigrette
TUPPERWARE TUPPERWARE 2 tsp. Dijon mustard
¼ tsp. nutmeg
1 cup grape tomatoes
6 cups mixed greens salad blend

1. Sprinkle peaches with lemon juice and grated lemon rind, place in the base of the MicroPro Grill. 1. Place pecans and parmesan in the base of the Power Chef System with blade attachment, cover and
2. In a small bowl combine butter, brown sugar, flour, rolled oats and nutmeg, sprinkle over peaches. pull cord until chopped.
3. Place cover in CASSEROLE position and microwave on high power 8 minutes. Let rest for 5 minutes 2. Slice mozzarella cheese into eight rounds about ½ in. thick.
before serving. 3. Place flour in small bowl. Lightly beat egg in small bowl. Combine pecans, Parmesan cheese and
bread crumbs in third small bowl.
4. Lightly dredge each mozzarella round in flour, shaking off excess; dip into egg and then into pecan
mixture, coating evenly.
5. Place cheese rounds in the base of the MicroPro Grill, place cover in GRILL position and microwave
on high for 3 minutes, remove from microwave, flip, replace cover in Grill position and microve for 1-
2 minutes.
6. In the quick shake container add vinaigrette and mustard and shake until well blended.
7. Cut tomatoes in half lengthwise. Divide mixed greens and tomatoes among serving plates; drizzle
with vinaigrette and top with mozzarella rounds.
 Perfect Personal Pizza Pepperoni Pizza Quesadilla
1 mini pizza crust (6–7½”) ¼ cup pizza sauce
4 sun dried tomatoes 3 (7”) flour tortillas
3 Tbsp. pizza sauce 4 ounces shredded mozzarella cheese
3 leaves fresh basil, roughly chopped ¼ cup sliced pepperoni
6 mushroom slices 1 tsp. vegetable oil
1 cup shredded mozzarella

TUPPERWARE TUPPERWARE

1. Place mushroom slices in base of MicroPro Grill. Place cover directly on mushrooms in GRILL position
and microwave on high power for 4–5 minutes or until brown. Remove from GRILL.
Place prepared pizza crust in base of MicroPro Grill and spread on sauce. Add cooked mushrooms,
sundried tomatoes, fresh basil and mozzarella.
Add any additional toppings and place cover on rim in CASSEROLE position. Microwave on high power 8
– 10 minutes, or until cheese is melted and bottom has browned.
Let rest 5 minutes before removing from pan and cutting. Serve warm.
1. Brush one side of tortilla with oil, place oil side down in the base of the MicroPro Grill.
2. Spread a thin layer of pizza sauce on half of a tortilla. Sprinkle a layer of cheese over the pizza sauce.
Top with pepperoni, fold over.
3. Place cover in the GRILL position. Microwave on high power, 3-4 minutes. Flip over, GRILL for 1-2
minutes.
4. Repeat for additional quesadillas.

Pesto Turkey Panini Philly Cheese Steak Sandwiches

1-2 tsp. butter Onions and Peppers
⅓ loaf of French bread, cut in half and sliced lengthwise 1 Tbsp. extra-virgin olive oil
⅛ cup pesto, homemade or store-bought 1 green pepper, sliced into strips
2-3 oz. mozzarella, sliced 1 yellow skinned onion, sliced very thin
4 oz. turkey Coarse salt and pepper Meat
½ Roma tomato, thinly sliced 2 tsp. extra-virgin olive oil
½ avocado, halved, seeded, peeled and sliced 1 lb. lean beef tenderloin or sirloin, very thinly sliced
½ tsp. garlic salt
TUPPERWARE TUPPERWARE Freshly ground black pepper
4 slices provolone cheese
4 hoagies rolls

1. Spread butter on each slice of bread, place one slice of bread, butter side down in the base of the
MicroPro Grill, top bread with pesto, mozzarella, turkey, tomatoes, avocado, and add 2nd slice of
bread, butter side up.
Place cover in the GRILL position. Microwave on high power 3 minutes. Flip sandwich, microwave for 1
more minute.
1. Place onions and green peppers in the base of the MicroPro Grill, drizzle with oil. Place cover in the
GRILL position. Microwave on high power 4-6 minutes. Flip, replace cover and GRILL for 1-2 more
minutes.
2. Pour into a bowl, season with salt and pepper, set aside.
3. Place olive oil in the base of the MicroPro Grill, add meat, place cover in GRILL position, microwave on
high for 5-6 minutes, check to see if cooked to your desired doneness. Place meat on a plate, set aside.
4. Place bun in the base of the MicroPro Grill, top with meat, cheese then onions and peppers. Place cover
in GRILL position and microwave on high for 1-2 minutes to melt cheese.
 Pistachio Crusted Salmon Pistachio Crusted Salmon 2
1 lb. of skinless Salmon 2 (8-oz.) salmon filets, skin-on
2 Tbsp. Dijon Mustard ½ cup salted & roasted pistachios
2 Tbsp. unsalted butter, room temperature 1 lemon, zested and quartered
1 Tbsp. honey ½ tsp. black pepper
½ cup shelled pistachios, finely chopped
¼ cup Japanese Panko crumbs
2 Tbsp. Chives, finely chopped
2 Tbsp. Parsley, finely chopped
TUPPERWARE Pinch of Kosher salt and grind of black pepper TUPPERWARE

1. Season salmon with salt and pepper and place in the base of the MicroPro Grill.
2. Place butter, mustard, and honey in a small bowl, mix to combine, drizzle butter sauce on salmon and
coat top of fish with sauce.
3. Place bread crumbs, chives, parsley and pistachios in another small bowl, mix to combine. Take about ½
of bread crumb mixture and cover fish, add more as needed. You will have extra, store in refrigerator
for up to one week.
Place cover in the GRILL position and microwave on high for 5 minutes. Check for doneness, add 1-3
minutes, if needed in CASSEROLE position.
Place pistachios and zest of lemon in base of Chop ’N Prep Chef, cover and pull
cord until pistachios are finely chopped.
Season salmon with black pepper and place skin side down in MicroPro Grill.
Add pistachio mixture over the top of each salmon fillet.
Place cover in GRILL position and microwave on high for 8 minutes.
Serve salmon fillets with lemon wedges.

Pizza Dip Pizza Grilled Cheese

8 oz. cream cheese, softened 1 Tbsp. unsalted butter, softened
1 tsp. italian seasoning 2 slices thick bread
¼ tsp. garlic powder 4 Tbsp. shredded mozzarella cheese
8 oz. mozzarella cheese, shredded 2 Tbsp. shredded parmesan cheese
4 oz. cheddar cheese, shredded Pinch basil
¾ cup pizza sauce Pinch oregano
¼ cup green bell pepper, finely chopped 4 slices pepperoni
¼ cup red bell pepper, finely chopped ¼-cup pizza sauce
TUPPERWARE 2 oz. pepperoni, chopped TUPPERWARE
2 Tbsp. sliced black olives (optional)

tortillas or breadsticks, for dipping

1. In a medium Thatsa bowl mix all ingredients. 1. Butter one side of each slice of bread.
Pour mixture into in the base of the MicroPro Grill. Place cover in the CASSEROLE position. Microwave 2. Place slice of bread, buttered side down, on base of MicroPro Grill.
on high power, 5-7 minutes. 3. Sprinkle mozzarella evenly, and then add parmesan cheese, basil, oregano and pepperoni slices. Top
with remaining sliced bread, buttered side up.
Place cover in GRILL position, microwave on full power for 3 minutes. At the end of cooking time, flip
sandwich and microwave for an additional minute. Serve with side of pizza sauce for dipping.
 Pizza Rolls Pablanos Raja con Crema
Recipe submitted by J Lupe Maria Torres
½ medium green pepper
½ medium sweet red pepper 3 large poblanos peppers, deseeded, trimmed and sliced into strips
½ medium onion 1 tomato, deseeded and cut into chunks
2 cups shredded pizza cheese blend or part-skim mozzarella cheese 1 small onion, sliced
½ pound bulk Italian sausage, cooked and drained 3 Tbsp. Nestle Table Cream
1 (3 oz.) pkg. sliced pepperoni, chopped ¼ tsp. cumin
1 jars (14 ounces each) pizza sauce Salt, to taste
TUPPERWARE Oil spray, optional TUPPERWARE
16 egg roll wrappers
Additional pizza sauce for dipping, warmed, optional

1. In the base of the Power Chef System with the blade attachment, add peppers and onion, cover and
pull cord until finely diced.
2. In a medium Thatsa bowl mix cheese, sausage, pepperoni, peppers, onion and pizza sauce.
3. Place about ¼ cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold
sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal.
4. Spray rolls with oil spray.
Place 8 rolls at a time into in the base of the MicroPro Grill. Place cover in the GRILL position.
Microwave on high power, 5 minutes, flip, recover and microwave for 2-3 more minutes.
Further batches should take less cooking time, 3-4, flip then 1-2 more minutes.
Serve with additional Pizza Sauce, if desired.
1. Place peppers into in the base of the MicroPro Grill. Place cover in the GRILL position. Microwave on
high power for 8 minutes.
2. Add tomatoes and onions to the MicroPro Grill and place cover on grill position, microwave on high
power for 5 minutes.
3. Add cream, cumin and salt, stir, place cover in CASSEROLE position, microwave on high power for 1-2
minutes.

Pork Tenderloin in Garlic Portobello Ciabatta Melts

Lemon Sauce with Lime Aioli
1 lb. pork tenderloin 4 large Portobello mushrooms, stems Lime Aioli
¼ tsp. salt removed ¾ cup mayonnaise
⅛ tsp. pepper 2 Tbsp. extra virgin olive oil ½ lime, juiced
2 garlic gloves, minced 2 tsp. Steak & Chop Seasoning 1 tsp. lime zest
¼ cup white wine 4 slices Havarti cheese 1 garlic clove, minced
½ cup chicken broth 4 ciabatta rolls
TUPPERWARE 1 lemon, zested and juiced TUPPERWARE 1 cup arugula, loosely packed
¾ tsp sage 1 small ripe tomato, sliced
¾ tsp rosemary 1 small red onion, sliced
1 Tbsp. fresh parsley

1. Prepare the tenderloin by removing all the silver skin and trimming the fat. Cut the tenderloin into 8
even medallions.
2. Season pork slices with salt and pepper on both sides.
3. Place 4 pork tenderloin slices in base of MicroPro Grill Place cover on in GRILL position.
4. Microwave on high power 5-7 minutes, flip cook for 2-3 more minutes or until pork is no longer pink.
Remove pork from MicroPro Grill, place on a serving plate.
5. Add the remaining ingredients except the parsley to the base of the MicroPro Grill, place cover on
CASSEROLE position and cook for about 3-5 minutes. Pour sauce over pork medallions.
6. Sprinkle with parsley.
1. Coat mushrooms with olive oil and rub with seasoning blend.
2. Place mushrooms in base of MicroPro Grill Place cover on in GRILL position.
3. Microwave on high power 5 minutes, flip cook for 2-3 more or until cooked to desired doneness.
4. Top with cheese, recover in CASSEROLE position and microwave for 1 minute to melt cheese.
5. in a small bowl mix mayonnaise, lime juice, zest and garlic together until well combined.
6. Spread Lime Aioli on both sides of ciabatta and place a mushroom on each roll.
7. Top with arugula, tomato and red onion. Serve hot.
 Potato and Cheese Latkes Potato Skins
1 (20-ounce) package refrigerated shredded potatoes, thawed 3 medium potatoes
2 eggs, beaten 1 tsp. canola oil
½ tsp. garlic powder 4-6 slices bacon
1 small onion, finely died ½ tsp. paprika
½ cup all-purpose flour ½ tsp. garlic powder
¾ cup Cheddar cheese Salt and pepper to taste
¼ cup Parmesan cheese 1½ cups shredded cheddar cheese
1 tsp. salt ¼ cup sour cream
TUPPERWARE Freshly ground black pepper TUPPERWARE 1 green onion, sliced
1 green onions, chopped for garnish Dipping sauce
½ cup sour cream
1 Tbsp. chili garlic sauce

1. In a medium Thatsa bowl combine shredded potatoes and eggs, stir to combine.
2. Add garlic powder, onion, flour, cheese, salt and pepper, stir to combine.
3. Drop batches of potato mixture using an ice cream scoop into the base of the MicroPro Grill. Place cover
on GRILL position. Microwave on high 5-6 minutes. Remove from microwave, flip Latke over. Place cover
in the
GRILL position. Microwave 2-3 minutes.
4. Repeat with remaining Latkes.
1. Microwave potatoes, pierce the potato a few times with a sharp knife or the tines of a fork, rub all over
with olive oil and cook on the high setting for about 3-5 minutes per potato.
2. Place bacon in the base of the MicroPro Grill. Place cover in the GRILL position. Microwave on high
power, 4 minutes, flip bacon, replace cover and microwave for 2-3 more minutes, remove bacon from
the MicroPro Grill. Crumble when cooled.
3. While bacon is cooking, cut potatoes in half horizontally. Use a spoon or cookie scoop carefully scoop
out the insides, reserving the scooped potatoes for another use, leaving about ¼” of potato on the skin.
Season potatoes with garlic, paprika, salt and pepper. Brush potatoes with canola oil.
4. Place potato skins in the MicroPro Grill, place cover in GRILL position, cook on high for 5 minutes, open
cover, sprinkle with cheese and bacon, place cover in GRILL position and microwave on high for 2-3
minutes, to melt cheese.
5. Top with sour cream and green onions

Pot Roast Patty Melt Pumpkin Soufflé with Pecan

1 cup of leftover pot roast Crumble
4 slices of sturdy bread Recipe submitted by Chef Mike McCurdy
1½ Tbsp. butter
1 medium onion, thinly sliced 1 (15 oz.) can pumpkin puree Pecan crumble
4 oz. of sliced button mushrooms 1 egg ⅓ cup flour
1 cloves of garlic, minced ¼ cup unsalted butter, melted ½ cup brown sugar
Salt and pepper ½ cup sugar ¼ cup unsalted butter, cold, diced
4 slices of colby cheese 1 tsp. cinnamon ½ cup pecans, toasted roughly
TUPPERWARE ½ cup of mayonnaise TUPPERWARE
¼ tsp. ground cloves chopped
3 Tbsp. steak sauce
1 dash Worcestershire sauce

1. Place 1½ Tbsps. of butter, onions and mushrooms in base of MicroPro Grill Place cover on GRILL
position.
2. Microwave on high power 3 minutes, stir, Add in garlic, some salt and pepper for taste and cook for 2
additional minutes, set aside.
3. Butter all 4 slices of bread on one side, place two slices buttered side down in the MicroPro Grill.
4. Place a slice of cheese on the unbuttered side of 4 slices of bread. Top with ½ cup of the pot roast, add
on onion and mushroom mixture and the other slice of cheese, then top with bread butter side up
5. Microwave on high power 4 minutes or until cheese is bubbly and heated through.
6. For the sauce, mix together the mayonnaise, the steak sauce and Worcestershire sauce and serve with
the patty melts.
1. In a medium Thatsa bowl, combine, pumpkin, egg, melted butter, sugar, cinnamon and cloves.
2. Place pumpkin mixture in the base of the MicroPro Grill.
3. Place cover in the CASSEROLE position. Microwave on high power 10 minutes.
4. In base of Power Chef System, fitted with paddle attachment, combine flour and brown sugar, cover and
pull cord until blended. Open add cold butter recover and pull cord until crumbly.
5. Open cover of the MicroPro Grill sprinkle pumpkin mixture with the pecan crumble. Place cover in
CASSEROLE position and microwave on high power for 7 minutes.
6. Allow to cool in the MicroPro Grill for 10 minutes before serving.
 Queso Blanco Dip Quick MicroBaked Lasagna
½ cup onion, finely chopped 1 Tbsp. extra virgin olive oil
1 jalapeno pepper, seeded and finely chopped ½ lb. ground beef
12 oz. white American cheese, shredded ½ cup each, minced carrot, eggplant, onion, green bell pepper
½ cup milk 3 garlic cloves, crushed
1 small tomato, seeded and finely chopped 1½ tsp. cornstarch
2 Tbsp. cilantro, minced ¾ tsp. coarse kosher salt, divided
1½ cups prepared tomato sauce, divided
1 cup ricotta cheese
TUPPERWARE TUPPERWARE 1 egg, lightly beaten
9 no-boil lasagna noodles
2 cups shredded mozzarella; divided

1. In a medium bowl, mix all ingredients. 1. In a large bowl, combine olive oil, ground beef, minced vegetables, garlic, cornstarch and ½ tsp. salt.
Pour into the base of the MicroPro Grill. Place cover in CASSEROLE position. Transfer mixture to the base of the MicroPro Grill with cover in the GRILL position. Microwave on high
Microwave on high for 6 minutes. power 6 minutes. Transfer mixture back to bowl and stir in 1 cup tomato sauce; set aside.
Serve warm. In a medium bowl, combine ricotta, egg and remaining salt until well mixed. Set aside.
In the base of the MicroPro Grill pour ¼ cup of the tomato sauce. Place three of the lasagna noodles on
top of the sauce, overlapping as needed.
Spread half of the ricotta cheese mixture onto the noodles. Spoon half of the ground beef mixture over
the ricotta mixture. Sprinkle ¾ cup of the mozzarella over the ground beef mixture. Top with a layer of
noodles, overlapping as needed. Repeat.
Top with the remaining sauce. Microwave on high power 5 minutes with the cover in the CASSEROLE
position. Remove from microwave; add remaining mozzarella cheese, return lid to the CASSEROLE
position and let stand 10 minutes before slicing. Serve warm.

Quick Nachos Quinoa & Black Bean Burgers

1 (15.5-oz.) can pinto beans, drained with Spicy Red Pepper Sauce
8 oz. Mexican pasteurized prepared cheese product with jalapeño peppers,
Burger
cubed (2 cups) Spicy red pepper sauce
2 cups red quinoa cooked
6 cups tortilla chips 8 oz. roasted red pepper (jar)
1 cup black beans, canned, rinsed
¼ cup sliced ripe olives 1 chipotle pepper in adobo sauce
½ cup bread crumbs
¾ cup chopped seeded tomato ½ cup feta cheese, crumbled
½ tsp. garlic powder
⅓ cup sour cream ½ cup mayonnaise
½ tsp. chili powder
¼ cup chopped fresh cilantro ½ tsp. smoked paprika
TUPPERWARE TUPPERWARE 1 tsp. cumin
1 Tbsp. olive oil extra-virgin
½ tsp. smoked paprika
Roma Tomato, sliced
½ tsp. salt
Leaf Lettuce
½ tsp. black pepper
4 whole wheat buns
1 large egg lightly beaten
¾ cup cheddar cheese
In the base of the MicroPro Grill, stir together beans and cheese, place cover in CASSEROLE position and
microwave on high for 5-6 minutes, uncover, stir and heat additional 1-3 minutes if needed to be 1. In the base of the Power Chef Pro place quinoa and black beans replace cover, pull cord until minced finely.
completely melted. Pour bean mixture in medium bowl and combine the remaining burger ingredients.
Divide into four equal patties, place on a plate and refrigerate for 10 minutes.
Place 2 cups chips on each individual serving plate. Spoon about ⅔ cup bean mixture over chips. Place two patties at a time in base of MicroPro Grill and place the cover on top of patties in GRILL position.
Top each with olives, tomato, sour cream and cilantro. Serve immediately. Microwave on high power 4 minutes, then flip and microwave on high power an additional –2-3 minutes.
Now that your GRILL is hot, additional patties will require less GRILL time. Microwave remaining patties on
high power 3 minutes, then flip and microwave on high power an additional 2 minutes.
While burgers are GRILL, mix ingredients for the spicy red pepper sauce in the base of the power chef,
replace cover, pull cord until desired consistency is reached. Put guacamole in a bowl, set aside. Clean out
power chef.
Add spicy mayonnaise ingredients in the base of the power chef, replace cover, pull cord until desired
consistency is reached.
Top each burger with tomato, lettuce and spicy red pepper sauce.
 Quinoa Burger Raspberry & Chocolate Grilled
2 cups red or tricolor quinoa, cooked Cheese
¾ cup mashed sweet potatoes (1 large sweet potato)
2 slices sourdough bread
¼ red onion, chopped
1 Tbsp. butter, softened
½ cup ground oatmeal
3 slices Brie cheese
¾ tsp. southwest chipotle
¼ tsp. salt 2 chocolate squares
5 raspberries, sliced

TUPPERWARE TUPPERWARE

1. Butter one side of each slice of bread.

1. In medium bowl, combine quinoa, sweet potato, red onion and oatmeal. Stir until fully incorporated.
2. Add remaining ingredients and stir to combine. Press mixture ⅔ cup at a time into Hamburger Press.
3. Place 2 burger patties in base of MicroPro Grill and microwave on high power 2–3 minutes on each side with
cover on GRILL position. Continue with remaining burgers until thoroughly cooked.
Stack, seal and freeze for up to 1 month.
2. Place bread buttered side down in MicroPro Grill base and place cover in GRILL position. Microwave on
high power 3 minutes.
3. At the end of cooking time, carefully remove from microwave using oven mitts and remove cover. Place
cheese and chocolate on bread in base of MicroPro Grill. Top with raspberries and place remaining slice
of bread on top, butter side up.
4. Place cover in GRILL position and microwave on high power 1 additional minute.

Red Lobster Cheddar Bay Reuben Dip

Biscuits Recipe submitted by Candida Booth Hansen
2½ cups Bisquick baking mix
1 (8 oz.) pkg. cream cheese, softened
4 Tbsp. cold butter
¼ lb. corned beef
1 cup sharp cheddar cheese, grated
¼ can of sauerkraut, drained
¾ cup cold whole milk
6 slices of provolone cheese
¼ tsp. garlic powder
2 Tbsp. butter, melted
Marbled or regular rye bread, for dipping
½ tsp. garlic powder
TUPPERWARE ¼ tsp. dried parsley flakes TUPPERWARE
1 pinch salt

1. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of 1. Spread cream cheese in the base of the MicroPro Grill.
butter about the size of peas. 2. In the base of the Power Chef with the blade attachment add corned beef, place cover on and pull cord
2. Add cheddar cheese, milk and ¼ tsp. garlic. until chopped. Sprinkle corned beef over cream cheese.
3. Mix by hand until combined, but don't over mix. 3. Spread sauerkraut over corned beef.
4. Drop heaping Tbsp. of dough into the base of the microPro Grill. 4. Layer cheese over sauerkraut.
5. Place cover in CASSEROLE position and microwave on high for 6 minutes. 5. Place cover in CASSEROLE position and microwave on high for 7-8 minutes.
6. In a small bowl combine the remaining ingredients and brush on biscuits. 6. Serve with rye bread.
 Reuben Sandwich Ribeye Steak with Herbed
6 Tbsp. Thousand Island Dressing Butter
4 (½" thick) slices rye bread Herbed Butter
4 oz. sliced Gruyère or Swiss cheese 2 tsp. freshly ground black pepper
2 cups sauerkraut, drained and squeezed of excess moisture 1 tsp. coarse sea salt
8 oz. slices pastrami or corned beef 2 tsp. of ground oregano
2 Tbsp. unsalted butter, softened 2 tsp. of ground thyme
1 garlic clove, minced
4 tsp. mustard
TUPPERWARE TUPPERWARE 3 Tbsp. butter

2 boneless rib-eye steaks (Cut 3 cm thick)

1 slice of bread

1. Butter all 4 slices of bread on one side, place two slices buttered side down in the MicroPro Grill.
On the top side of the bread, Spread 1 Tbsp. of the Thousand Island dressing on each piece of bread and
top with one slice of cheese, ½ cup of sauerkraut, and 4 oz. of meat, spread another Tbsp. of the
dressing over the meat and top with the remaining sauerkraut and cheese, in that order.
Microwave on high power 3 minutes, in the GRILL position, flip over and microwave an additional 2
minutes or until cheese is bubbly and heated through.
1. In a small bowl mix all spice mixture together. Use ½ of the herbed butter and spread on both sides of
the steaks.
2. In the base fo the MicroPro Grill add a piece of bread microwave on high for 3 minutes 1000 watts with
wit cover in GRILL positions. Remove the bread and immediately palce steak in the base of the
MicroPro Grill, cover in GRILL position, microwave on high for 4-6 minutes, flipping steak halfway
through.
4. Take out the first steak and repeat with the second steak. Rest the steak for at least 5 minutes before
serving.
5. Use remaining butter spread onto top of steaks.

Ribeye with Red Wine Ricotta Stuffed Mushrooms

Mushroom Sauce
Red Wine Mushroom Sauce
2 lbs. bone-in rib eye steak
1 Tbsp. extra virgin olive oil
2 tsp. Steak & Chop
1 shallot, peeled and chopped
seasoning
8 oz. package crimini mushrooms, sliced
1 Tbsp. all-purpose flour
1 cup dry red wine (such as Cabernet
TUPPERWARE
Sauvignon)
1 cup low-sodium beef stock
1 tsp. Steak & Chop seasoning blend
2 Tbsp. unsalted butter
6 –8 portabella mushrooms, small
2 Tbsp. olive oil
3 Tbsp. finely minced onion
3 garlic cloves, minced
3 Tbsp. fresh parsley, chopped
¼ tsp. cayenne pepper, optional
3 sun-dried tomatoes, oil packed finely chopped
1 cup ricotta cheese, full fat
TUPPERWARE salt & pepper
5 Tbsp. pecorino (or parmesan) cheese, freshly grated
Olive oil For brushing

1. Bring steak to room temperature. Pat dry and season on both sides with seasoning blend.
2. Preheat MicroPro Grill by placing a slice of bread, placing the cover in GRILL position and microwave on
high for 2 minutes, throw bread away of use it for another dish.
3. Place the steak in the base of the heated MicroPro Grill, place cover in GRILL position and microwave on
high for 5 minutes, flip steak over, cook for 2-3 minutes depending on how you like your steak cooked.
4. Remove steak allow to rest. Wipe Grill clean.
5. In the base of the MicroPro Grill add shallots and mushrooms, place cover in GRILL position, microwave
on high for 3-5 minutes, Stir in flour.
6. Add red wine and stir.
7. Place cover in CASSEROLE position and microwave on high for 3-4 minutes
Remove from microwave and stir in steak and chop seasoning and butter. Serve immediately.
1. Remove the stems of the mushrooms and chop them finely. Place olive oil, chopped mushrooms and
onion in the MicroPro Grill, with cover in GRILL position. Microwave on high for 2-4 minutes, until
softened. Pour into a Small Thatsa bowl.
Allow the mixture to cool and then add the garlic, cayenne, parsley, tomatoes, and ricotta cheese, then
season with salt and pepper.
Brush the caps lightly with olive oil and then spoon the filling in.
Place in stuffed mushrooms in the MicroPro Grill, Sprinkle with the grated cheese, with cover in GRILL
position. Microwave on high for 5 minutes. Serve warm.
 Roast Beef & Provolone Sliders Roasted Chickpeas
1 onion, sliced 1 can chickpeas, drained and rinsed (or 1.5 cups cooked)
1 Tbsp. sugar 1 tablespoon olive oil
1 Tbsp. butter, melted ¼ tsp. cumin
12 count each King Hawaiian Dinner Rolls, sliced in half horizontally ⅛ tsp. cayenne pepper or paprika
1 lb. roast beef salt and pepper, to taste
6-8 slices provolone cheese
¼ tsp oregano
1 Tbsp. butter, melted
TUPPERWARE TUPPERWARE

1 packet Au Jus mix, optional, prepare as directed on package

1. Add onions in the base of the MicroPro Grill, mix sugar with 1 Tbsp. melted butter and pour over
onions, place cover in GRILL position. Microwave on high for 3-5 minutes, until browned and softened.
Transfer to a bowl; set aside. Wipe MicroPro Grill clean.
Place bottom section of Hawaiian rolls in the MicroPro Grill, put a layer or roast beef, a layer of onions,
a layer of cheese, top with top half of Hawaiian rolls.
Mix oregano and 1 Tbsp butter, pour over rolls.
Place Cover in CASSEROLE position and microwave on high for 2-4 minutes.
Place chickpeas on paper towels, wiping to remove all moisture.
In a bowl, add chickpeas, oil and seasonings, stir to mix.
Pour chickpeas in the base of the MicroPro Grill, place cover in CASSEROLE position, microwave on high
for 5 minutes, stir, place cover in GRILL position, microwave on high for two minutes ata time, stirring
each time until roasted.

Roasted Chipotle Lime Roasted Corn Dip

Cauliflower 1½ cups corn kernels, frozen, or canned
½ (4.5-oz.) can chopped green chiles, drained
¾ cup shredded mozzarella cheese, divided
½ cup plain Greek yogurt
2 Tbsp. mayonnaise
1 Tbsp. chopped fresh cilantro leaves
¼ tsp. garlic powder
¼ tsp. onion powder
TUPPERWARE TUPPERWARE ¼ tsp. dried oregano
Kosher salt and freshly ground black pepper, to taste
1 Roma tomato, diced
1 green onion, thinly sliced

1. To roast corn, place kernels in the MicroPro Grill, with cover in GRILL position. Microwave on high for 5-
7 minutes.
In a medium Thatsa bowl, combine corn, chiles, 1 cup mozzarella cheese, Greek yogurt, mayonnaise,
cilantro, garlic powder, onion powder and oregano; season with salt and pepper, to taste.
Spread corn mixture into the in the base of the MicroPro Grill; sprinkle with remaining ½ cup mozzarella
cheese.
Microwave on high power 5 minutes with the cover in the CASSEROLE position. Serve warm.
 Roasted Garlic Roasted Red Peppers
1 or more heads whole garlic
1-2 Red Peppers
Olive oil

TUPPERWARE TUPPERWARE

Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the With a paring knife, cut off the stem and remove seeds and membranes.
individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the Place the peppers skin side up in base of the MicroPro Grill.
individual cloves of garlic. Place cover in GRILL position and microwave on high for 4-6 minutes.
Place the garlic heads in base of the MicroPro Grill, cut side up.
Drizzle a couple tsp. of olive oil over each exposed head, using your fingers to rub the olive oil over all
the cut, exposed garlic cloves.
Place cover in CASSEROLE position and microwave on high for 10-12 minutes.

Roasted Red Pepper Panini with Roasted Rosemary Potatoes

Cilantro Lime Mayonnaise 3 Large Potatoes, cut into cubes
2 Tbsp. extra-virgin olive oil
2-3 Red Peppers Cilantro Lime Mayonnaise 1 tsp. dried rosemary
ciabatta bread ½ cup mayonnaise - regular ¼ cup onions, chopped
extra-virgin olive oil mayo not miracle whip Coarse salt and pepper
cilantro-lime mayonnaise ¼ cup chopped fresh cilantro
3-4 slices provolone or Monterey jack 2 tsp. fresh lime juice
cheese 2 garlic cloves, minced
TUPPERWARE 1-2 ripe avocados, sliced TUPPERWARE
1 ripe tomato, sliced
arugula

1. With a paring knife, cut off the stem and remove seeds and membranes. 1. Place potatoes in a bowl, drizzle with olive oil, add rosemary, toss to coat.
2. Place the peppers skin side up in base of the MicroPro Grill. Place potatoes in the base of the MicroPro Grill. Place cover in the GRILL position.
3. Place cover in GRILL position and microwave on high for 4-6 minutes. Microwave on high power 10 minutes.
4. Brush olive oil on the top and bottom of my bread. Flip, add onions. Place cover and GRILL for 7-10 more minutes.
5. In a small bowl or ramekin, whisk together ½ cup mayonnaise, ¼ cup minced cilantro, 2 tsp. lime juice
and 2 minced garlic cloves until well combined.
6. Spread a thick layer of the cilantro-lime mayonnaise on the bottom and top half of the ciabatta bread.
7. Add a slice of cheese, add layer of the roasted red peppers, add a layer of sliced tomatoes, add some
arugula, top with top half of bread.
8. Place sandwich in the base of the MicroPro Grill, place cover in GRILL position and microwave on high
for 3 minutes, flip sandwich and microwave for 1-3 more minutes.
 Roasted Tomato Bruschetta Roasted Zucchini & Tomato Bake
1 pint cherry tomatoes
1 Tbsp. extra virgin olive oil ½ tsp. salt
½ tsp. coarse kosher salt
½ tsp. Italian Herb Seasoning
½ loaf Italian bread sliced into ½” slices

TUPPERWARE TUPPERWARE

1. Preheat oven to 450° F/230°C.

2. Place bread slices on Silicone Wonder Mat and toast in oven until brown.
3. Meanwhile, In a medium bowl, combine olive oil, spices and tomatoes. Mix Well.
4. Place tomato mixture into base of MicroPro Grill and place cover on top of mixture in GRILL position.
5. Microwave on high power 10 minutes.
6. Place roasted tomato mixture into Chop 'N Prep Chef, Cover and pull cord until chopped.
7. Spread mixture on toasted bread and serve

Rosemary Roasted Nuts Salisbury Steak

3 cups whole unblanched almonds 1 onion, sliced
1½ cups walnuts 2 oz. mushrooms, sliced, optional
1 cup raw pumpkin seeds (pepitas) 1 tsp. olive oil
2 Tbsp. finely snipped fresh rosemary ¾ lb. ground beef
2 tsp. packed brown sugar ¼ cup seasoned breadcrumbs
1 tsp. sea salt 2 tsp. ketchup
½ tsp. cayenne pepper 1 tsp. dry mustard
2 Tbsp. butter, melted 2 dashes Worcestershire sauce
TUPPERWARE TUPPERWARE ¼ tsp. beef bouillon, granules
Salt and pepper
1-1½ cups beef broth
1 tsp. ketchup or tomato paste
½ tsp. Kitchen Bouquet, optional
Place nut mixture in the base of the MicroPro Grill. Place cover in the CASSEROLE position. Microwave 2 dashes Worcestershire
on high power, 15 to 20 minutes, stirring every 4-5 minutes, until nuts are fragrant and lightly toasted. 1 tsp. cornstarch
In the 1 cup Micro Pitcher combine rosemary, brown sugar, salt, cayenne pepper and butter, microwave
for 30-60 seconds. Drizzle butter mixture over nuts, tossing gently to coat. 1. Place sliced onions, mushrooms, if desired and olive oil in the base of the MicroPro Grill, place cover in
Serve warm or cooled to room temperature. Store in an airtight container for up to 3 days. GRILL position, microwave on high for 5 minutes, stir, and cook for 1-2 more minutes if needed. Pour
into bowl, Set aside.
Mix ground beef to salt and pepper, form into patties, place into base of MicroPro Grill.
Place cover in the GRILL position. Microwave on high power 4 minutes. Flip patties, microwave for 3
more minutes.
In small bowl mix remaining ingredients, pour over patties and place cover in CASSEROLE position,
microwave on high for 5 minutes.
 Salsa Chicken Sassy Cajun Crab Stuffed
4 boneless skinless chicken breast halves Mushrooms
4 tsp. taco seasoning mix
1 pkg. portabella mushrooms ¼ tsp. Cajun seasoning (like Slap Ya
1 cup salsa
3 Tbsp. butter, divided Mama)
1 cup shredded Colby-jack or cheddar cheese
¼ cup of chopped onion, finely ¼ tsp. Old Bay seasoning
2 Tbsp. sour cream, optional
minced ⅛ tsp. dried parsley
¼ cup of chopped green bell ¼-½ lb. of fresh lump crabmeat
pepper, finely minced ¼ cup dried bread crumbs
TUPPERWARE TUPPERWARE 1 egg ¼ cup Parmesan cheese, shredded
Pinch of salt Lemon wedges
⅛ tsp. freshly cracked black pepper

Coat chicken with taco seasoning and place in the base of the MicroPro Grill.
Place cover in GRILL position and microwave on high for 5 minutes, flip chicken, recover in GRILL
position and microwave for 3-5 minutes or until chicken is no longer pink.
Cover chicken with slasa and sprinkle chees over salsa, place cover in CASSEROLE position and
microwave for 2 minutes to melt cheese.
1. Remove the stems of the mushrooms and chop them finely.
2. Place 1 Tbsp. butter, chopped mushrooms. onion and green bell pepper in the MicroPro Grill, with cover
in GRILL position. Microwave on high for 2-4 minutes, until softened. Pour into a Small Thatsa bowl.
3. Allow the mixture to cool and then add salt, pepper, cajun seasoning, Old Bay, and parsley; carefully
turn until well mixed. Add the crab and 1 Tbsp. melted butter, gently mix.
4. Brush the caps lightly with 1 Tbsp. melted butter and then spoon the filling in.
5. Place in stuffed mushrooms in the MicroPro Grill, sprinkle with bread crumbs and parmesan cheese,
place cover in GRILL position. Microwave on high for 5 minutes. Serve warm.

Sassy Sausage Dip Sausage Hash Brown Breakfast

1 (16-oz.) pkg. Italian Sausage Casserole
1 (8-oz) pkg. cream cheese, softened cut into cubes
1 (16-oz.) pkg. Velveeta cut into cubes 1 lb. ground pork sausage
1 (15-oz.) can whole kernel corn, drained ½ (15-oz.) package frozen hash browns
2 (10-oz.) cans diced tomatoes and green chilis (mild or hot), drained ¾ tsp. salt, divided
½ tsp. garlic powder ⅛ tsp. fresh ground black pepper
2 jalapeños, deseeded and diced ½ cup shredded Cheddar cheese
4 large eggs
TUPPERWARE Tortilla chips for serving TUPPERWARE 1 cup milk

1. Place sausage in the MicroPro Grill, crumbled, place cover in GRILL position. Microwave on high for 4-6
1. Place sausage in the MicroPro Grill, with cover in GRILL position. Microwave on high for 3-6 minutes, minutes, until cooked, drain and move to a small bowl. Wipe MicroPro Grill clean.
until cooked. 2. Place hash Browns in the base of the MicroPro Grill, GRILL position. Microwave on high for 5-7 minutes.
2. Add remaining ingredients, stir to mix. 3. Sprinkle cheese over hash browns, then top with crumbled sausage.
3. Place cover in CASSEROLE position and microwave on high for 6-8 minutes. Add additianl time if need 4. Mix eggs and milk and pour over hash browns, place cover in CASSEROLE position and microwave on
until heated through. high for 10 minutes or until desired doneness is reached.
4. Serve with tortilla chips.
 Sausage Balls with Creamy Sautéed Spinach and
Honey Mustard Sauce Mushrooms in a Spicy Garlic
1 lb. uncooked bulk pork sausage Creamy Honey Mustard Sauce
Sauce
2 cups (8.5 oz.) baking mix, (such as ½ cup mayonnaise 2 tsp. sesame seeds, toasted and ½ tsp. sugar
Bisquick) ¼ cup sour cream crushed 2 Tbsp. olive oil
1½ cups (6 oz.) sharp cheddar 3 Tbsp. whole grain or Dijon 1 tsp. minced garlic 3 cups shitake mushrooms, sliced
cheese mustard ¼ cup chopped scallion 3 cups baby spinach leaves, loosely
¼ cup sliced chives or green onions 2 Tbsp. honey 3 Tbsp. low sodium soy sauce packed
TUPPERWARE TUPPERWARE
1 Tbsp. Asian sesame oil
1 tsp. coarse Korean hot red
pepper flakes

1. In a bowl, whisk together the sesame seeds, garlic, scallions, soy sauce, sesame oil, red pepper flakes
and sugar. Set aside.
1. In a large bowl, combine the sausage, baking mix, shredded cheese, and chives/green onions until well
2. In a bowl, add mushrooms and olive oil, stir to coat then place mushrooms into base of MicroPro Grill.
combined.
3. Place cover in the GRILL position. Microwave on high power 5 minutes.
Shape the mixture into 1-inch balls using an ice cream scoop, spoon, or your hands, and place them in
4. Open GRILL, add spinach and sauce, stir. Place cover in the CASSEROLE position and microwave for 3-5
the base of the MicroPro Grill, 12 sausage balls at a time.
more minutes.
Place cover in CASSEROLE position and microwave for 5 minutes, drain any liquids, flip sausage balls,
recover and microwave for 5 more minutes.
In a small bowl whish together sauce ingredients.

Scalloped Potatoes Scrambled Omelet

4 large potatoes, thinly sliced 2eggs
½ tsp. garlic, minced ¼ cup bacon, diced
1 Tbsp. butter, melted ¼ cup onion, chopped
1 cup half and half ¼ red pepper, diced
½ tsp. salt ¼ cup cheddar cheese, shredded
⅛ tsp. pepper 2 Tbsp. milk
nutmeg, dash 1 pinch paprika
Seasoned bread crumbs, (optional) 1 pinch salt
TUPPERWARE TUPPERWARE 1 pinch pepper, to taste

1. Place sliced potatoes in the base of the MicroPro Grill. 1. Place bacon, onion and red pepper in the base of the MicroPro Grill.
2. Mix the remaining ingredients in small bowl, and pour over potatoes place cover in CASSEROLE position, 2. Place cover in the GRILL position and microwave on high for 4-7 minutes.
microwave on high for 12 minutes, stir, sprinkle with bread crumbs if desired place cover in GRILL 3. Mix remaining ingredients and place cover in CASSEROLE position and microwave on high for 3 minutes
position and cook for 3-5 more minutes. stir, cook for 2-3 more minutes or until your desired doneness is reached.
 Sesame Chicken Schnitzels Sesame Ginger Glazed Salmon &
2 skinless chicken breast fillets, sliced evenly in half lengthways Grilled Asparagus
2 Tbsp. flour Recipe submitted by ChefMike McCurdy
1 cup panko or dried breadcrumbs
Glaze
½ cup grated parmesan 1 or 2 six oz. salmon fillets, with or
1 garlic clove, peeled
¼ cup sesame seeds without skin
1” piece fresh ginger root, peeled
1½ tsp. garlic salt ½ lb. asparagus, trimmed
1 Tbsp soy sauce
1 egg mixed with 1 Tbsp. water, beaten salad oil
1 Tbsp rice vinegar
Olive oil, for drizzling Toasted sesame seeds
TUPPERWARE 2 bunches broccolini, ends trimmed TUPPERWARE 1 Tbsp honey
1 Tbsp Hoisin sauce
½ tsp. toasted sesame oil
pinch salt
pinch white pepper

1. Lay chicken on a cutting mat or tray and sprinkle over half the flour. Turn and repeat with remaining
1. Using the Zest N Press, grate garlic and ginger, place into the base of the Quick Shake Container and add
flour.
soy sauce, rice vinegar, honey, toasted sesame oil, twist cover on and shake until well combined.
2. Combine crumbs, parmesan, sesame seeds, garlic salt and some pepper in a medium bowl. Dip each
2. Place salmon, skin down in the base of the MicroPro Grill, drizzle half the glaze over salmon.
piece of chicken into the egg and then into the crumb mixture, pressing to coat well.
3. Place cover in the GRILL position and microwave on high for 5 minutes. Check for doneness, add 1-3
3. Drizzle chicken with a little oil. Place two pieces, oil side down, into MicroPro Grill. Drizzle with a little
minutes if needed in CASSEROLE position. Transfer Salmon to a serving dish, drizzle half of the
more oil. Place cover in GRILL position and microwave on high for 5 minutes. Flip and cook for an extra
remaining glaze over salmon. Wipe grill clean.
2 minutes or until golden and crunchy. Set aside on a plate. Wipe out grill with paper towel and repeat
4. Place asparagus in the base of the MicroPro Grill, drizzle lightly with oil, place cover in GRILL position
with remaining chicken. Wipe out again.
and microwave on high for 5 minutes. Drizzle glaze over asparagus and sprinkle with toasted sesame
4. Place broccolini in MicroPro Grill, place cover in GRILL position and cook for 5 minutes. Serve broccolini
seeds. Transfer to serving dish.
with chicken.

Shrimp & Spinach Quesadilla Shrimp Burgers with Dill Caper

1 tsp. Old Bay seasoning Sauce
Recipe submitted by ChefMike McCurdy
¾ lb. medium shrimp, cleaned, deveined and tails removed
Burgers
2 large flour tortillas Dill Caper Sauce
2 (10 oz.) pkg. frozen raw peeled &
¾ cup shredded Monterey Jack, divided ¾ cup mayonnaise
deveined shrimp - thawed, rinsed & drained
¾ cup fresh spinach, chopped ½ cup Greek yogurt or sour cream
1 garlic clove, finely chopped
½ cup guacamole 1 lime, juice only
½ cup Italian parsley, finely chopped
1 small tomato, chopped 2 Tbsp. capers
½ small red bell pepper, finely chopped
2 Tbsp. cilantro, chopped ⅓ cup fresh dill sprigs
½ sweet onion
TUPPERWARE Dash cayenne pepper TUPPERWARE 1 egg white
⅓ cup Italian parsley
2 Tbsp. horseradish or to taste
2 tsp Old Bay seasoning
3-4 dashes Tabasco sauce
salt and pepper, to taste
(optional)
¼ cup dry breadcrumbs* if needed
salt and pepper, to taste
Garnish: lettuce, tomato & sliced red onion

1. Season shrimp with Old Bay seasoning and place in the base of the MicroPro Grill add shrimp in a single
layer. Place cover on shrimp in the GRILL position. Microwave on high power 3 minutes. Remove from
microwave, flip shrimp, replace cover in GRILL position and GRILL for 1-2 minutes or until shrimp is
cooked through and pink. Remove to plate.
Brush one side of tortilla with oil, place oil side down in the base of the MicroPro Grill.
Spread ½ of shrimp, ½ spinach and ¼ cup cheese onto tortilla. Fold tortilla in half.
Place cover in the GRILL position. Microwave on high power, 3-4 minutes. Flip over, sprinkle with a bit
of cheese and GRILL for 1-2 minutes. Repeat with 2nd quesadilla.
Top each quesadilla with guacamole, chopped tomato, cilantro, and dash of cayenne pepper.
Take half of the shrimp and chop roughly by hand. Place in medium mixing bowl.
Add garlic, parsley and red pepper to mixing bowl.
Place onion into Power Chef System with blade attachment cover and pull cord and chop finely. Add remaining
shrimp, egg white and Old Bay seasoning, recover and chop until it becomes a thick paste. Transfer to mixing
bowl. Season with salt and pepper, add breadcrumbs if needed to make firmer burgers.
Divide mixture evenly between four Hamburger Keepers - press lightly to form burgers. Refrigerate until ready
to cook (up to 2 days).
Make Sauce: Combine dill, parsley and capers in Chop N’ Prep and chop finely; set aside.
Place Paddle Attachment into Power Chef then add remaining sauce ingredients. Add chopped capers and
herbs. Pull cord 7 or 8 times until thoroughly combined. Chill for at least 2 hours or overnight.
Remove Keepers from refrigerator. Turn Keeper upside-down and carefully unmold two burgers into your
hand then transfer the two burgers into the base of MicroPro Grill.
Place cover in GRILL position and cook for 5-6 minutes on full power. Repeat with two remaining burgers.
Transfer burgers to buns and top with the Dill Caper Sauce. Garnish with lettuce, tomato and sliced red onion.
 Shrimp Creole Shrimp Enchiladas with
Jalapeno Cheese Sauce
Shrimp Mix Jalapeno cheese sauce
1 lb. raw shrimp, peeled, 2 Tbsp. unsalted butter
deveined 2 Tbsp. all-purpose flour
4 oz. mushrooms 1½ cups chicken broth
½ small onion ⅓ cup pickled jalapenos slices, diced
½ red bell pepper ⅛ cup pickled jalapenos brine
½ cup pickled jalapenos slices 1 cup monterey jack cheese, shredded
TUPPERWARE TUPPERWARE Sea salt and freshly ground black pepper,
2 large garlic cloves
1 Tbsp. olive oil to taste
¾ tsp. all purpose seasoning ⅛ cup chopped fresh cilantro
¾ tsp. dried cumin
1 tsp. chili powder 6-8 corn tortillas
cooking spray

1. Place shrimp mix ingredients in the base of the power chef with the blade attachment, cover and pull cord a few
times to dice. Sprinkle with all purpose seasoning, cumin, and chili powder. Toss to coat.
2. Place shrimp mix into the base of the MicroPro Grill, place cover in the GRILL position and microwave on high for
3 minutes, stir and microwave for 3 more minutes. Add to bowl when finished.
3. In a medium saucepan, melt butter. Stir in flour and cook 1-2 minutes. Slowly whisk in chicken broth and jala-
peno brine, stirring constantly. Cook until sauce thickens. Remove from heat. Stir in diced jalapenos and monte-
rey jack cheese. Stir until cheese is melted.
4. In a bowl Add 1 cup of your sauce to shrimp mixture in the bowl. Stir to combine.
5. In a small hot skillet sprayed with cooking spray, heat tortillas on each side about 30 seconds.
6. Remove tortilla from skillet and fill with about 2 Tbsp. of shrimp mixture. Roll tortilla up and place seam side
down in the MicroPro Grill, repeat with remaining tortillas.
7. Pour remaining jalapeno cream sauce over top of enchiladas. (be careful not to overfill)
8. Place Cover in CASSEROLE position and microwave on high for 6-8 minutes. Let cool at least 10 minutes before
serving.

Sirloin Steak with Roasted Smashed Red Potatoes

Onions 1 lbs. small red potatoes
spice mixture 1 slice of bread 3 Tbsp. olive oil
2 tsp. black peppercorns 1 lb. Sirloin steaks (about 250 g, 3 cm 3 cloves garlic, minced
2 tsp. red peppercorns thick cut) 1 Tbsp. fresh thyme leaves (without stems)
2 tsp. of mustard seeds 1 tsp. oil salt and pepper to taste
½ tsp allspice 2 onions
1 tsp. garlic
1 tsp. coarse sea salt
TUPPERWARE TUPPERWARE
1 tsp. sugar

1. Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 minutes or until just
1. For the spice mix mix all the ingredients and into a spice mill. Lightly oil rump steaks from both sides. fork-tender. Drain.
2. In the base of the MicroPro, add a piece of bread for 3 minutes to Preheat 1000 watts with cover in GRILL Place potatoes into a bowl, and drizzle olive oil over potatoes, add garlic, thyme, salt and pepper. Toss
position. to coat.
3. Remove the bread and immediately put in a sirloin steak. Place cover in GRILL position, microwave for 4-6 Place potatoes in MicroPro Grill base, smash potatoes with masher or cover.
minutes medium (or 7 minutes for well done) at 1000 watts. Flip steak halfway through.Repeat with any Place cover in GRILL position, microwave on high power 8 minutes.
additional steaks. Remove steaks; Season the meat with the spice mixture before serving; set aside.
4. Peel onions and cut into thin slices. Brush with oil and place in the base of the MicroPro Grill place cover
in GRILL position and microwave for 6-7 minutes.
5. Serve steak with the onions.
 Smoked Caprese Panini Smoked Sausage & Potatoes in
2 slices Italian bread Creamy Mustard Sauce
1 tsp. olive oil
2 slices smoked mozzarella cheese 1 pound potatoes, cubed
2 slices tomatoes 1 small onion, diced
3-4 basil leaves Salt and freshly cracked black pepper
¾ cup heavy cream
¾ cup chicken broth
2 Tbsp. whole grain mustard
TUPPERWARE TUPPERWARE 2 Tbsp. Dijon mustard
1 lb. smoked sausage, cut into pieces, your choice of size

1. Spread olive oil on each slice of bread, place one slice of bread, oil side down in the base of the 1. Add potatoes and onions in the base of the MicroPro Grill, season with salt and pepper and stir.
MicroPro Grill, top bread with cheese slices, then tomato slices, top with 2nd piece of bread, oil side up. 2. Mix cream, mustards and broth and pour over potatoes.
Place cover in the GRILL position. Microwave on high power 3 minutes. Flip sandwich, microwave for 1 Place cover in the CASSEROLE position. Microwave on high power 20 minutes. Check to make sure
more minute. potatoes are cooked, add a few more minutes if needed.

S’mores Dip Snickerdoodle Cheesecake Bars

Recipe submitted by Samantha Sakrismo
1 can sweetened condensed milk
1 bag chocolate chips Cheesecake Snickerdoodle
2 cups mini marshmallows 1 block cream cheese, softened 1⅛ cup all purpose flour
¼ cup sugar ½ tsp. salt
Graham crackers for serving 1 large egg ¼ tsp baking powder
½ tsp. vanilla extract ¾ stick unsalted butter, melted
Pinch of kosher salt ½ cup sugar
¼ cup brown sugar
TUPPERWARE TUPPERWARE 1 egg
½ tsp. vanilla extract
¾ tsp. ground cinnamon
cinnamon sugar for garnish

Mix sweetened condensed milk and chocolate chip, and pour into the base of the MicroPro Grill.
Place cover in CASSEROLE position and microwave for 2 minutes.
Remove from microwave, stir and place marshmallows on top of chocolate mixture.
Place cover in CASSEROLE position and microwave on high for 2-3 minutes.
1. Cheesecake: In a large bowl, beat cream cheese and sugar until fluffy. Add eggs, vanilla, and salt and
beat until combined.
Snickerdoodle: In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, beat
butter and sugar with a hand mixer until pale and fluffy, about 3 minutes. Add eggs and vanilla and mix
until just combined. Gradually add flour mixture and mix on low until just combined.
Press about two-thirds of the snickerdoodle dough into an even layer in the base of the MicroPro Grill.
Sprinkle with cinnamon-sugar.
Pour cheesecake batter on top and smooth the top with a rubber spatula. Break up remaining
snickerdoodle dough into small clumps and sprinkle over cheesecake layer. Sprinkle with more
cinnamon sugar.
Place cover in CASSEROLE position. Microwave on high power 8-10 minutes.
 Southwest Steak Salad Southwest Turkey Burgers
Marinade Salad with Guacamole and Spicy
¼ cup red wine vinegar 8 cups roughly chopped Romaine
6 garlic cloves, peeled, thinly sliced lettuce Mayonnaise
½ red onion, thinly sliced 1 cup fresh corn kernels (about 2 ears) Burger Spicy mayonnaise
½ cup loosely packed Italian (flat-leaf) 1 cup canned black beans, drained and 1 lb. ground turkey 2 roasted piquillo peppers
parsley, roughly chopped rinsed ¼ cup finely diced onion 1 small chipotle peppers (from a
1 lime, sliced thin ½ red onion, thinly sliced 2 Tbsp. fresh cilantro, diced can of chipotle peppers in adobe
1 tsp. Seasoned Salt Seasoning Blend* 6 small cherry tomatoes, cut into 2 tsp. ground cumin sauce)
TUPPERWARE quarters TUPPERWARE 1 garlic clove, minced ½ cup mayo
2 (6-oz.) New York strip steaks 3 radishes, sliced thin 1 egg 1 Tbsp. lime juice
1 small jalapeno, sliced thin (optional) salt & pepper Roma Tomato, sliced
1 cup queso fresco Guacamole Red Leaf Lettuce
2 avocados 4 whole wheat buns
juice of one lime
1. In the base of the Season-Serve Container, whisk together oil, vinegar, garlic, onion, parsley, lime and ½ tsp. salt
Seasoning Blend. Place steaks into marinade. Cover and refrigerate 7 minutes, flip and refrigerate 7
minutes more. Place all burger ingredients in medium bowl and combine. Divide into four equal patties.
2. Meanwhile, prepare the salad. In a large bowl, toss together lettuce, corn, beans, onion, tomatoes, Place two patties at a time in base of MicroPro Grill and place the cover on top of patties in GRILL
radishes, jalapeno and queso fresco; set aside. position.
3. Add steaks to the base of the MicroPro Grill and cover in the GRILL position. Microwave on high power 6 Microwave on high power 4 minutes, then flip and microwave on high power an additional 4 minutes.
minutes. Flip steaks, return cover to the grilling position and microwave 3-4 minutes more or until steak Now that your grill is hot, additional patties will require less grill time. Microwave remaining patties
is to desired doneness. Remove from microwave, let steaks rest before slicing. on high power 3 minutes, then flip and microwave on high power an additional 3 minutes.
4. Toss salad mixture with your favorite dressing, top with sliced steak, garnish with additional queso While burgers are GRILL, put avocado, lime juice and salt in the base of the power chef, replace cover,
fresco and dressing. pull cord until desired consistency is reached. Put guacamole in a bowl, set aside. Clean out power chef.
Add spicy mayonnaise ingredients in the base of the power chef, replace cover, pull cord until desired
consistency is reached.
Top each burger with guacamole and spicy mayonnaise.
*Ask your favorite consultant for this recipe

Southwest Turkey Sliders with Soy Ginger Turkey Sliders

Spicy Mayonnaise 1 lb. ground turkey
½ cup plain breadcrumbs
Mayonnaise 8 oz. shredded pepper jack
⅓ cup green onions, chopped
¼ cup mayonnaise cheese
1 tbsp. ginger, minced
½ tsp. paprika 7 oz. can diced green chiles,
2 garlic cloves, minced
¼ tsp. cayenne pepper drained well
2 tsp. soy sauce
½ tsp. curry powder
½ tsp. salt
¼ tsp. salt Butter Sauce
1 large egg
TUPPERWARE ½ cup butter TUPPERWARE
Sandwiches 1 Tbsp. poppy seeds
1 (12 count) package Hawaiian 1 Tbsp. Dijon mustard
Rolls 1 Tbsp. onion powder
1 lb. deli sliced turkey 1 tsp. Worcestershire sauce

1. In the base of the Power Chef System with the paddle attachment, add all the mayonnaise ingredients, 1. In medium bowl, place all ingredients and mix until just combined. Divide mixture in half, then each
cover and pull cord until well blended. half into three patties.
2. Spread mayo onto the cut side of both the top and bottom of the Hawaiian rolls. 2. Place three patties in the MicroPro Grill, place cover in GRILL position for 6 minutes, flipping halfway
3. Place bottom rolls, in the base of the MicroPro Grill. through. Repeat with remaining burger patties.
4. Place a layer of turkey over bottom rolls, a layer or green chilis, a layer of cheese, then place the top
section of the Hawaiian rolls on top.
5. In the 1 cup Micro Pitcher mix butter sauce ingredients, microwave on high for 30-60 seconds to melt
butter, stir.
6. Pour sauce over the rolls, place cover in CASSEROLE position and microwave on high for 2-4 minutes.
 Spicy Bacon Grilled Cheese Spicy Cilantro Lime Shrimp
6 slices hickory-smoked bacon 1 lb. fresh, medium, raw shrimp, shelled and deveined
¼ tsp. chipotle powder 2 limes, juice and zest
1 Tbsp. butter 1 Tbsp. oil
4 slices rustic white bread 2 Tbsp. cilantro, chopped
2 slices provolone cheese 1 jalapeno, deseeded, coarsely chopped
2 slices cheddar cheese 1 clove garlic, grated
salt and pepper to taste

TUPPERWARE TUPPERWARE

1. Place bacon the base of the micropro grill, place cover in GRILL position and microwave om high for 3-5
minutes or until bacon is crisp. Place bacon on paper towel, wipe Grill clean.
2. Mix chipotle and butter and spread on one side of each bread slice.
3. In the MicroPro Grill place two slices butter side down. On each bread slice place 1 slice provolone
cheese, 3 slices bacon and 1 slice Cheddar cheese on each. Top with remaining bread slices, butter side
up.
4. Place cover in GRILL position and microwave on high for 2 minutes, flip sandwiches over, recover and
microwave for 2-3 minutes.
1. In a small bowl, stir together lime zest, oil, cilantro jalapeno, garlic, and salt and pepper. Pour over
shrimp. Marinate for 30 minutes. Drain shrimp.
In the base of the MicroPro Grill add shrimp in a single layer. Place cover on shrimp in the GRILL
position. Microwave on high power 3 minutes. Remove from microwave, flip shrimp. Replace cover on
shrimp in the GRILL position. Microwave on high power an additional 2 minutes.

Spicy Corn Dip Spicy Nuts

6 oz. cream cheese, softened 4 oz. white american cheese, ½ cup pecans, raw
¼ cup mayonnaise shredded ½ cup almonds, raw
¼ cup sour cream ½ (2 oz.) can green chiles ⅓ cup pistachios, raw
1 (14.5 oz.) cans corn or 1 (12 2 scallions, thinly sliced , plus ⅓ cup cashews, raw
oz.) bags frozen corn more for garnish ⅓ cup pumpkin seeds, raw
½ small red onion, diced ½ tsp. chili powder 1 Tbsp. maple syrup
1 jalapeno peppers, seeded and ⅛ tsp. paprika ½ tsp. curry powder
minced 1 Tbsp minced fresh cilantro, for ⅛ tsp. cayenne (or more to taste)
TUPPERWARE Salt and freshly ground black pepper garnish, optional TUPPERWARE ½ tsp. dried rosemary
1 cloves garlic, minced Tortilla chips, for serving ¼ tsp. salt

1. Combine nuts and seeds in a medium-sized bowl. Add the maple syrup and spices and salt and toss to
1. In a medium bowl, whip mayonnaise, cream cheese and sour cream, add remaining ingredients, stir combine.
together to blend. Place nut mixture in the base of the MicroPro Grill. Place cover in the CASSEROLE position. Microwave
Pour in the base of the MicroPro Grill place cover in CASSEROLE position. on high power, 15 to 20 minutes, stirring every 5 minutes, until nuts are fragrant and lightly toasted.
Microwave on high for 6-8 minutes.
Serve with Tortilla chips.
 Spicy Salmon Bites Spinach Artichoke Dip
2 Tbsp. chopped fresh oregano 1 cup spinach, packed
2 tsp. sesame seeds ½ cup artichoke hearts, drained
1 tsp. ground cumin 4 oz. cream cheese, softened
1 tsp. kosher salt ¼ cup sour cream
¼ tsp. crushed red pepper flakes ¼ cup mayonnaise
1 lb. skinless salmon fillet (preferably wild), cut into 1-inch pieces 1 cup Parmesan cheese, shredded
1-2 Tbsp. olive oil ¼ tsp. coarse kosher salt
1 lemons, very thinly sliced into rounds ⅛ tsp. garlic powder
TUPPERWARE TUPPERWARE

1. Place spinach and artichoke hearts in base of Power Chef System, fitted with blade attachment. Cover
and pull cord several times to process until finely chopped.
Remove the blade and stir in remaining ingredients with a spatula.
Pour mixture into in the base of the MicroPro Grill. Place cover in the CASSEROLE position. Microwave
on high power, for 5 minutes.

Spinach Dip Spinach Artichoke Grilled

Recipe submitted by Cassandera Reed Cheese
¾ cup Fresh spinach (or frozen, thawed and drained)
1 tsp. extra-virgin olive oil
2 cloves garlic chopped8 oz. cream cheese
1 clove garlic, minced
½ cup shredded parmesan cheese (or blend of Romano & Asiago)
2 cups baby spinach
1 cup mozzarella
1 (15-oz.) can artichoke hearts, drained and chopped
¼ sour cream
1 cup shredded Gruyère cheese
1 tsp. basil
4 oz. (½ block) cream cheese, softened
½ tsp. crushed red pepper flakes
TUPPERWARE TUPPERWARE kosher salt to taste
Freshly ground black pepper to taste
4 slice sourdough bread
2 Tbsp. butter Makes two sandwiches

1. Place spinach and artichoke hearts in base of Power Chef System, fitted with blade attachment. Cover
and pull cord several times to process until finely chopped.
Remove the blade and stir in remaining ingredients with a spatula.
Make a ball flatten in the center in the base of the MicroPro Grill. Place cover in the CASSEROLE
position. Microwave on high power, for 5 minutes.
Open grill and sprinkle some mozzarella cheese on top, add tortilla chips around dip place cover in
CASSEROLE position and microwave on high for 1 minute.
1. In the base of the MicroPro Grill, add olive oil, garlic and spinach, place cover in GRILL position, and
microwave on high for 1-2 minutes, to wilt spinach and make garlic fragrant, scrape into a small bowl,
wipe clean.
In the bowl add artichoke hearts, Gruyère cheese, cream cheese and salt and pepper, stir to mix.
Spread butter on two slices of bread, place one slice of bread, butter side down in the base of the
MicroPro Grill, top bread spinach artichoke mixture, and add 2nd slice of bread, butter side up. Repeat
for 2nd sandwich.
Place cover in the GRILL position. Microwave on high power 3 minutes. Flip sandwich, microwave for 1
more minute.
 Spinach Asiago Chicken Hash Spinach Chicken Bacon Garlic
Browns Panini
¾ cup chopped frozen spinach, defrosted and squeezed dried Garlic mayonnaise Sandwich
½ rotisserie chicken, store bought , (¼" diced or shredded) ½ cup mayonnaise 2 slices sourdough bread
10 oz. shredded hash browns, defrosted excess water removed 3 cloves garlic, finely minced 2 Tbsp. unsalted butter
¾ cup shredded Asiago cheese ½ tsp. lemon juice 2 Tbsp. garlic mayonnaise
½ tsp. salt ¼ tsp. fresh cracked pepper 4 slices sharp cheddar cheese
⅛ tsp. black pepper 1 chicken breast, cooked or 3
TUPPERWARE ½ tsp. garlic powder TUPPERWARE chicken tenders
¼ tsp. cayenne pepper, optional 3 strips crispy bacon
2 eggs ¼ cup fresh baby spinach
1 Tbsp. (or more) olive oil

1. In a medium bowl, thoroughly combine all ingredients, except for oil. Shape into patties.
Drizzle oil in the base of the MicroPro Grill, add patties.
Place cover in the GRILL position. Microwave on high power 3-5 minutes. Flip over, microwave for 2-3
more minutes.
1. In a small bowl, mix mayonnaise, garlic, lemon juice and pepper, mix well.
Spread butter on each slice of bread, place one slice of bread, butter side down in the base of the
MicroPro Grill, top bread with garlic mayo, cheddar cheese, chicken breast, bacon and spinach, and add
2nd slice of bread, butter side up.
Place cover in the GRILL position. Microwave on high power 3 minutes. Flip sandwich, microwave for 1
more minute.

Spinach Mushroom Feta Cheese Steak Fajitas

Quiche, Crust less 1 lb. sirloin steak, cut into strips 1 green bell pepper, strips
4 oz. button mushrooms 2 Tbsp. olive oil 1 large onion, sliced
1 Tbsp. butter 1 Tbsp. lime juice ½ Tbsp. fajita seasoning
1 tsp. garlic, minced 1 garlic clove, finely minced sour cream
½ (10 oz.) box frozen spinach, thawed ½ tsp. chili powder salsa
2 large eggs ½ tsp. cumin tortillas
½ cup milk ½ tsp. hot pepper flakes
1 oz. feta cheese ½ tsp. black pepper
TUPPERWARE TUPPERWARE ½ tsp. salt
⅛ cup grated Parmesan
¼ cup shredded mozzarella 1 red bell pepper, strips
Salt & pepper to taste

1. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms,
1. In bowl, mix together olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper &
then slice thinly.
salt. Add steak and stir to coat, set aside.
Add mushrooms, butter and garlic to the base of the MicroPro Grill, place cover in the GRILL position,
2. Place pepper and onions in a small bowl, season with ½ Tbsp. fajita seasoning, place in the base of the
microwave on high for 5 minutes, empty into bowl, set aside.
MicroPro Grill, place cover in the GRILL position, microwave on high for 3-5 minutes: pour into bowl set
Place spinach in the base of the MicroPro Grill, place the sautéed mushrooms on top of the spinach,
aside.
followed by the crumbled feta.
3. Drain steak strips, place in base of the MicroPro Grill, place cover in the GRILL position, microwave on
In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the
high for 5 minutes or desired temperature.
egg mixture over the vegetables and feta .
Add peppers and onions, cover to warm, serve on tortillas with favorite toppings.
Place cover in the CASSEROLE position. Microwave on high power 15 minutes.
 Strawberry Balsamic Strawberry Cheesecakeadilla
Flatbread ¼ cup cream cheese, room temperature
1 Tbsp. sugar
2 naan style breads (Stonefire brand)
¼ tsp. vanilla extract
8 oz. Brie cheese, rind cut off and cheese thinly sliced
2 (8 inch) tortillas
1½ cups sliced fresh strawberries
1 tsp. unsalted butter, melted
¼ tsp. lemon zest ½ tsp. sugar
1½ cups arugula
¼ tsp. cinnamon
4 large basil leaves, thinly sliced
Strawberry pie filling or fresh sliced strawberries
TUPPERWARE ¼ cup crumbled feta, plus more to taste TUPPERWARE Chocolate syrup (optional)
olive oil
balsamic glaze*
kosher salt and fresh ground black pepper

Place Naan Bread in base of MicroPro Grill and cover in grill position. Microwave on high power for 3-4
minutes. You may have to cook one at a time.
Remove the naan from the MicroPro Grill and set aside to cool slightly.
Meanwhile, combine strawberries in a small bowl with the lemon zest.
Top the naan evenly with the strawberries, arugula, and basil leaves. Season with salt and pepper to
taste.
Lightly drizzle with olive oil (you only want to moisten the arugula very lightly), then add a drizzle of
balsamic glaze, and sprinkle of feta cheese.
Cut into pieces and serve immediately.
1. In a small bowl beat the cream cheese, sugar and vanilla extract until smooth, spread it on one tortilla
and top with the other.
2. Brush the butter on the outside of the tortillas and place in the base of the MicroPro Grill, place cover
in GRILL position and microwave on high for 3 minutes, flip quesadilla and microwave for 2 more
minutes.
3. Remove from grill and sprinkle with cinnamon and sugar.
4. Top with Strawberries and chocolate syrup if desired.

Strawberry Upside Down Cake Stuffed Cabbage

1 pint strawberries, stemmed and quartered 12 cabbage leaves
1 Tbsp. sugar Shortcake 1 lb. ground beef
⅔ cup sugar 1cup cooked rice
¼ cup shortening 1 (15 oz.) can tomato sauce, divided
1 large egg 1 tsp. garlic salt
1 tsp. vanilla extract ¼ tsp. pepper
¼ tsp. salt 1 ½ cup chopped onion, diced
½ cups all-purpose flour ¼ cup chopped green pepper, diced
TUPPERWARE 2 tsp. baking powder TUPPERWARE 1 tsp. sugar
½ cup milk 1 Tbsp. cornstarch
Whipped topping, if desired 1 Tbsp. water

1. Mix Strawberries with 1 Tbsp. sugar, stir to mix, and refrigerate for at least 30 minutes.
In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add
alternately with milk to the creamed mixture.
Place strawberry mixture in the base of the MicroPro Grill, pour cake batter over strawberries, place
cover in CASSEROLE position and microwave 10 minutes.
Remove from microwave, remove cover and let stand 5 minutes before serving.
1. Cover cabbage leaves with boiling water, let stand until leaves are limp. Drain.
2. Mix beef, rice, ½ cup tomato sauce, garlic salt, pepper, onions and green pepper.
3. Put ⅓ cup of meat mixture in each leaf; roll, tucking in the sides.
4. Place, seam side down in the base of the MicroPro Grill, mix remaining tomato sauce with the sugar,
pour over rolls.
5. Place cover in CASSEROLE position and microwave on high for 10-12 minutes.
6. Flip cabbage rolls, mix cornstarch and water; stir into sauce and place cover in CASSEROLE Position
microwave on high for 5 minutes.
 Stuffed Sliders with Blue Stuffed Sliders with Smoked
Cheese & Bacon Cheddar & Bacon
3 oz. bacon 3 oz. bacon
1 lb. ground beef 1 lb. ground beef
1 tsp. coarse kosher salt ½ tsp. garlic powder
2 oz. crumbled Blue cheese 1 tsp. coarse kosher salt
Slider buns 1 tsp. black pepper
4 oz. Smoked cheddar cheese
Slider Buns
TUPPERWARE TUPPERWARE

1. Place bacon in base MicroPro Grill 4–5 minutes, place cover in GRILL position. Microwave on high for 3-
4 minutes. Flip, cook for 1-3 minutes or until crisp. Remove and place on paper towels.
Combine ground beef, garlic powder, salt and pepper in Thatsa bowl. Mix well. Divide burgers mixture
into 8 equal portions.
Place 4 burgers in base MicroPro Grill 4–5 minutes, place cover in GRILL position. Microwave on high for
3- 4 minutes. Flip and continue to cook until burger reaches an internal temperature of 155°F/66° C,
about 1-3 minutes longer.
Repeat with remaining burgers.
1. Place bacon in base MicroPro Grill 4–5 minutes, place cover in GRILL position. Microwave on high for 3-
4 minutes. Flip, cook for 1-3 minutes or until crisp. Remove and place on paper towels.
Combine ground beef, garlic powder, salt and pepper in Thatsa bowl. Mix well. Divide burgers mixture
into 8 equal portions.
Place 4 burgers in base MicroPro Grill 4–5 minutes, place cover in GRILL position. Microwave ion high
for 3- 4 minutes. Flip and continue to cook until burger reaches an internal temperature of 155°F/66° C,
about 1-3 minutes longer.
Repeat with remaining burgers.

Stuffed Turkey Sliders with Summer Kabobs

Goat Cheese & Roasted Red 16 medium shrimp, peeled and Optional ingredients:
Pepper Relish deveined
3 (4-oz.) chicken breasts, cut into 1"
cut into approximately 2" pieces,
seasoned with salt
1 lb. lean ground turkey 1 Tbsp. olive oil pieces Fresh pineapple chunks
4 Tbsp. fresh breadcrumbs 2 (7-oz.) jars roasted sweet red 2 Tbsp. Southwest Chipotle Fresh mango chunks
1 Tbsp. fresh lemon juice peppers, rinsed, drained, patted Seasoning Fresh avocado chunks
1 tsp. grated lemon peel dry, chopped 2 Tbsp. Steak & Chop Seasoning Cherry tomatoes
1 tsp. dried thyme ¾ cups chopped onions 2 Tbsp. extra virgin olive oil, divided Peaches
TUPPERWARE ½ tsp. salt 1½ tsp. finely chopped garlic TUPPERWARE 20 (4") wooden skewers Red onion
¼ tsp. ground black pepper 2 Tbsp. cider vinegar Red bell pepper
4 Tbsp. soft fresh goat cheese 1½ Tbsp. sugar
8 Hawaiian sweet rolls or another ⅛ tsp. dry mustard
of your choice ⅛ tsp. cayenne pepper
1. Combine turkey, breadcrumbs, lemon juice, lemon peel, thyme, salt and pepper in large bowl. Mix well. Soak skewers in water 20 minutes; set aside.
Divide turkey mixture into 8 equal portions. Stir together shrimp, Southwest Chipotle Seasoning and 1 Tbsp. olive oil in a medium bowl until well
Place 4 burgers in base MicroPro Grill 4–5 minutes, place cover in GRILL position. Microwave ion high coated.
for 3- 4 minutes. Flip and continue to cook until burger reaches an internal temperature of 155°F/66° C, Stir together chicken, Steak & Chop Seasoning and 1 Tbsp. olive oil in a second medium bowl, until well
about 1-3 minutes longer. coated.
For Relish, Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Remove skewers from water. Slide a piece of seasoned shrimp onto the skewer, followed by a fruit or
Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes. vegetable. Repeat until skewer is full. Repeat with chicken.
Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in Place four kabobs of the same meat type in the base of the MicroPro Grill. Place cover in the GRILL
mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, position. Microwave on high power. For shrimp: 3 minutes, turn, 2 minutes more. For chicken: 4
stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover minutes, turn, 3 minutes more.
and refrigerate. Bring to room temperature before using.) Makes about 2 cups.
 Swedish Turkey Meatballs Sweet and Sour Meatballs
Meatball mixture Sauce
¼ cup milk 1–1½ cups beef broth 1 lb. ground beef ⅛ cup water
½ cup breadcrumbs ½ cup sour cream 1 eggs 1 Tbsp. distilled white vinegar
1½ lbs. ground turkey 1-2 tsp. snipped fresh dill or ¾ tsp. ½ cup dry bread crumbs ½ Tbsp. soy sauce
1 egg dill weed ¼ cup finely chopped onion ¼ cup packed brown sugar
½ tsp. salt ¼ tsp. ground ginger 1½ Tbsp. cornstarch
½ tsp. paprika ½ tsp. seasoning salt ½ tsp. ground ginger
¼ tsp. allspice ¼ tsp. ground black pepper ¼ tsp. seasoning salt
1 Tbsp. chopped parsley 1 tsp. Worcestershire sauce ½ large carrot, diced
TUPPERWARE 1 Tbsp. onion flakes TUPPERWARE
1 tsp. granulated sugar ½ large green bell pepper, cut into
3 Tbsp. cornstarch ½” pieces
½ (20 ounce) can pineapple chunks,
drained with juice reserved

1. In a medium Thatsa bowl combine milk and bread crumbs, then add turkey, egg, salt, paprika, nutmeg,
chopped parsley and onion flakes, shape into meatballs.
Place one layer of meatballs in the base of the MicroPro Grill, place cover on the GRILL position.
Microwave 4 minutes on high power. Remove flip meatballs over, cook a an additional 2 minutes on
high. Repeat for remaining meatballs.
Whisk together cornstarch and beef broth, pour over meatballs, Replace cover in CASSEROLE position
and microwave on high power an additional 8-10 minutes.
Stir in sour cream, sprinkle with dill and serve. Serve with rice, egg noodles, or fettuccini
1. In a medium bowl, combine the ground beef, eggs, bread crumbs, onion, ginger, seasoning salt, pepper,
Worcestershire sauce and sugar. Shape into one inch balls.
2. Place meatballs in a single layer in the base of the MicroPro Grill.
3. Place cover in the GRILL position and microwave on high for 5 minutes.
4. To make the sauce, mix the water with the reserved pineapple juice to make ½ cup; Mix the juice
mixture, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until
smooth.
5. Remove Microro Grill from the microwave and drain excess liquid and add sauce, carrots, green
peppers, place cover in CASSEROLE position and microwave on high for 8-10 minutes.

Sweet & Spicy Brussels Sprouts Sweet & Spicy Chicken

1 Tbsp. raw pecan pieces Rub
8 oz. baby brussels sprouts, ends trimmed and halved 2 tsp. garlic powder
1 tsp. olive oil 1½ tsp. chili powder
salt and pepper 1¼ tsp. salt
1 tsp. pure maple syrup 1 tsp. ground cumin
½ tsp. sriracha chili sauce 1 tsp. onion powder
½ tsp. smoked paprika
½ tsp. paprika
TUPPERWARE TUPPERWARE ¾ tsp. chipotle chili powder
4 boneless, skinless chicken breasts
Honey Dijon Sauce
⅓ cup honey
1 Tbsp. Dijon mustard
1 Tbsp. yellow mustard
1 Tbsp. apple cider vinegar
1 tsp. lemon juice

1. Place pecans in the base of the MicroPro Grill. Place cover in the GRILL position. Microwave on high
power 2 minutes. Stir, microwave for 2 more minutes, set aside.
In a medium bowl, toss the sprouts with remaining ingredients.
Place sprouts in the base of the MicroPro Grill. Place cover in the CASSEROLE position. Microwave on
high power 4 minutes. Stir, place cover in the GRILL position. Microwave on high power 4 minutes or
until the desired doneness.
1. In a bowl, mix rub ingredients, and rub over chicken breasts.
Place chicken breast in the base of the MicroPro Grill. Place cover in the GRILL position. Microwave on
high power 6 minutes. Flip chicken, place cover in the GRILL position. Microwave on high power 5
minutes.
Pour Honey Dijon Sauce over, place cover on CASSEROLE position and microwave on high for 3-4
minutes.
 Sweet & Spicy Thai Chicken Swiss and Ham Quiche,
1 lb. boneless skinless chicken thighs, trimmed and cut in small strips Crustless
Salt and freshly ground black pepper 3 large eggs
½ medium onion, cut in strips
1 cup heavy cream
⅛ cup fresh gingerroot, cut in very thin strips ½ cup milk
2 garlic cloves, minced
½ tsp. salt
¼ cup Thai sweet chili sauce
¼ tsp. freshly ground black pepper
2 tsp. fish sauce Dash cayenne pepper
1 Tbsp. crushed red pepper flakes
TUPPERWARE TUPPERWARE ½ tsp. dry mustard
6 oz. shredded Swiss cheese
6 oz. diced ham
3 Tbsp. finely chopped green onions

Place half the onions, half the ginger and all of the garlic in the base of the MicroPro Grill. Add chicken, 1. In a mixing bowl, whisk the eggs with the cream, milk, salt, black and cayenne peppers, and the dry
season with salt and pepper and place cover in the GRILL position. Microwave on high power 5 minutes. mustard until well blended.
Flip chicken, place cover in the GRILL position. Microwave on high power 2-3 minutes or until chicken is Add cheese, ham and green into the egg mixture, pour mixture into the base of the MicroPro Grill, place
no longer pink. cover in the CASSEROLE position.
Mix remaining ingredients and pour over chicken, place cover in GRILL position and microwave on high Microwave on high power 15 minutes.
for 3-5 minutes

Swiss Burgers in Tomato Gravy Szechuan Chicken

1½ lb. ground sirloin ½ pound skinless boneless chicken breast Sauce
1 large egg, lightly beaten (or fillets) chopped bite size 2 Tbsp. soy sauce
½ tsp. ground black pepper 1 large egg whisked 2 Tbsp. dry sherry
1 medium-size white onion, sliced 2 tsp. cornstarch 2 tsp. cornstarch
2 (15-oz.) cans fire-roasted diced tomatoes 2 Tbsp. vegetable oil or peanut oil 2 tsp. peeled ginger,
1 chicken bouillon cube 2 cloves garlic minced grated
6 (1-oz.) Swiss cheese slices 2 Tbsp. ginger peeled and finely chopped ¼ tsp. sugar
Chopped fresh basil (optional) 1 small onion julienned ¼ tsp. crushed red pepper
TUPPERWARE TUPPERWARE ½ green bell pepper julienned flakes
½ red bell pepper julienned
5 fresh shiitake mushrooms julienned, or
button mushrooms
3 scallions finely chopped
1. Stir together sirloin, egg, pepper, and remaining 1 tsp. salt in a large bowl. Shape into 6 (3½-inch) In a bowl, combine egg and cornstarch and season with a little salt and pepper. Add chicken pieces and
patties. marinade for 5 minutes.
2. Place burger in the base of the MicroPro Grill, place cover in GRILL position and microwave on high In the base of the MicroPro Grill add chicken pieces and place cover in GRILL position and microwave on
for 3 minutes, flip, recover then microwave for 2-3 more minutes or until browned. Remove patties, high for 5-7 minutes or until no longer pink. Remove chicken and set aside.
reserving drippings. In the base of the MicroPro Grill add onions, green and red bell pepper and shiitake mushrooms. Place
Place onions in hot drippings, place cover in GRILL position and microwave on high for 3 minutes. cover in GRILL position and microwave on high for 3-5 minutes.
Add tomatoes, bouillon, and ½ cup water, return patties to MicroPro Grill, spoon tomato mixture Mix sauce ingredients and pour over chicken, place cover in CASSEROLE position and microwave on
over patties. high for 2-3 minutes.
Place Cover in CASSEROLE position and microwave for 3-4 minutes, uncover, top burgers with cheese Garnish with green onions.
and basil, recover, and allow to sit for a few minutes until cheese melts.
 Taco Boats Taco Salad
1 lb. lean ground beef 1 pkg. taco seasoning Optional Toppings
1 pkg. taco seasoning ½ cup water sour cream
½ cup water 1 lb. ground beef white onions
1 (15.oz) can black beans, optional 4-6 cups mixed salad into bite-sized pieces diced avocadoes
24 mini taco boats 1 cup tortilla chips jalapeños
Toppings ½ cup chopped tomato
Shredded cheese, diced tomatoes, sour cream, onions, diced 2 Tbsp. sliced green onion
avocadoes, jalapenos ½ cup shredded Cheddar cheese
TUPPERWARE TUPPERWARE ¼ cup sliced pitted black olives

1. Place crumbled ground beef in base MicroPro Grill, place cover in GRILL position. Microwave on high for
5 minutes.
Remove Grill cover add water and taco seasoning, stir to mix and place cover in grill position for 2-4
minutes or until meat is cooked. Pour meat into a heat proof container. Wipe grill clean.
Divide taco meat into the boats and place in the MicroPro Grill, you will have to do this in batches.
Place cover in CEASSEROLE position and microwave on high for 3 minutes.
Top with desired toppings
1. Place crumbled ground beef in base MicroPro Grill, place cover in GRILL position. Microwave on high for
5 minutes.
Remove Grill cover add water and taco seasoning, stir to mix and place cover in grill position for 2-4
minutes or until meat is cooked.
Place the greens and chips onto a platter. Spoon the beef mixture over the chips.
Top with the tomato, green onion, cheese and olives.

Taco Salad with Sizzlin Tahini Chicken Wings with Spicy

Vinaigrette
1 pkg. taco seasoning
½ cup water
1 lb. ground beef
4-6 cups romaine lettuce, bite-sized
pieces
1 cup tortilla chips
½ cup chopped tomato
TUPPERWARE
¼ cup green bell pepper, chopped
⅛ cup red onion, diced
½ cup shredded Cheddar cheese
¼ cup sliced pitted black olives
Peanut Sauce
Sizzlin' Vinaigrette 2 garlic cloves, finely grated
Makes 1¼ cup ½ cup smooth peanut butter
¼ cup fresh lemon juice
½ tsp. cayenne pepper 2 tsp. Aleppo pepper or ½ crushed red pepper flakes, plus more
¼ cup white wine vinegar 2 tsp. ground cumin
1 tsp. dry mustard Kosher salt
2½ tsp. granulated sugar 2 lbs. chicken wings (flats and drumettes separated)
TUPPERWARE
1 tsp. garlic powder Chopped fresh flat-leaf parsley leaves
10 drops hot pepper sauce Cucumber spears and lemon wedges (for serving)
1 tsp. coarse kosher salt
¾ cup vegetable oil

1. Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces.
1. In the base of the Quick Shake Container, add all vinaigrette ingredients, screw on cover and shake to
Place wings in a shallow dish.
mix well.
Whisk together, garlic, peanut butter lemon juice, pepper, cumin and salt. Pour ½ cup of the sauce over
2. Place crumbled ground beef in base MicroPro Grill, place cover in GRILL position. Microwave on high for
the wings, Toss well to coat; cover and marinate in the refrigerator 2–12 hours.
5 minutes.
Remove wings from marinade and place chicken wings in the base of the MicroPro Grill. Place cover in
Remove Grill cover add water and taco seasoning, stir to mix and place cover in grill position for 2-4
the GRILL position. Microwave on high power 6-8 minutes. Flip, hallway through. Cook until no longer
minutes or until meat is cooked.
pink.
Place the greens and chips onto a platter. Spoon the beef mixture over the chips.
Serve wings with remaining sauce, topped with chopped parsley and Aleppo pepper or crushed red
Top with the tomato, bell pepper, red onion, cheese and olives.
pepper flakes, accompanied by cucumber spears and lemon wedges.
 Teriyaki Grilled Pork Thai Chicken Salad with Sweet
Chili Dressing
¼ tsp. salt Sweet Chili Dressing
2 boneless, skinless chicken breasts ¼ tsp. salt
1 cucumber, sliced 2 Tbsp. extra virgin olive oil
6 large radishes, sliced 1 tsp. granulated sugar
6-oz. bag mixed salad greens 4 tsp. sweet Thai chili sauce
¾ cup fresh basil leaves, torn 1 tsp. fresh ginger, grated,
TUPPERWARE TUPPERWARE 4 large mint leaves, sliced with juice
¼ cup red onion, thinly sliced, rinsed ⅛ tsp. sesame oil
½ cup bagged matchstick carrots 1 lime, juiced
4 tsp. unsalted peanuts, crushed

2. Sprinkle ¼ tsp. salt over chicken breast. Place chicken in base of the MicroPro Grill, place cover in GRILL
position and microwave on high for 5 minutes, flip chicken, recover and GRILL for 2-4 minutes or until
juices run clear and internal temperature reaches 165°F/75°C. Remove chicken , allow to cool, then slice
3. Place the cucumber, radishes, salad greens, basil, mint, red onion and carrots in a large bowl, stir to mix.
4. Top with sliced chicken, then drizzle dressing over salad.

Tilapia with Lemon Parsley Rice Tilapia with Caper Lemon Sauce
1 cup water ¼ tsp. parsley 2 Tbsp. oil, optional
1 cup minute rice 2 (6-8 oz.) Tilapia fillets, frozen all purpose flour (for coating fish)
½ tsp. parsley ¼ cup mushrooms, sliced 3 tilapia fillets
1 tsp. green onion, sliced ¼ cup diced onions
1 small onion, sliced ¼ cup butter, melted
1 lemon, half sliced, half juiced and 1½ Tbsp. capers
zested, divided ¼ cup white wine
¼ tsp. dried oregano ¼ cup freshly squeezed lemon juice
TUPPERWARE ½ tsp. garlic powder TUPPERWARE salt and pepper to taste
Dash cayenne pepper ¼ bunch fresh flat-leaf parsley, finely chopped

1. In 4 cup Vent N Serve, add water, microwave on high for 4 minutes, remove from microwave add rice, 1. Lightly coat fillets with flour.
parsley and lemon zest, place seal on, open vent. 2. Place tilapia in base of MicroPro Grill.
2. Place sliced onion in the base of the MicroPro Grill, layer sliced lemon on top of the onion. 3. Place cover on top of filet in GRILL position and microwave on high power 3-5 minutes
3. Season fish with oregano, garlic powder, cayenne pepper and parsley, place on top of onion and lemon 4. Flip fish over, add remaining ingredients except parsley, place cover in GRILL position, microwave on
slices, add mushrooms around the fish and sprinkle with green onions. high for 3-4 more minutes.
4. Place cover in the GRILL position and microwave on high for 6-8 minutes. 5. Sprinkle with chopped parsley
5. Spoon rice onto the plate, top with fish, then vegetables, squeeze lemon juice over all of it.
 Toasted Breadcrumbs Toasted Garlic Bread
½ loaf country style bread, torn into chunks or Panko breadcrumps ¼ cup butter, melted
1 Tbsp. olive oil, optional 2 garlic cloves, minced
½ loaf French bread, halved lengthwise
1 Tbsp. minced fresh parsley

TUPPERWARE TUPPERWARE

1. Place bread in the base of the power Chef System with the blade attachment, cover and pull cord until
crumbled. (you may have to do two batches)
2. Place breadcrumbs and oil if using in the base of the MicroPro Grill, place cover in GRILL position and
microwave on high power 2 minutes
3. Stir breadcrumbs, place cover in GRILL position, microwave on high for 2 more minutes.
1. In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley.
2. Place, cut side up in the base of the MicroPro Grill, place cover in GRILL position and microwave on
high power 2-4 minutes
3. Check bread and microwave additional 1-2 minutes if needed

Tomatillo Salsa Verde Steak & Tortilla Pizza Pepperoni

Eggs 6” Tortilla Sausage
Hamburger
Recipe submitted by J Lupe Maria Torres Pizza Sauce Chicken
Your choice of toppings Bacon
6 medium tomatillos, husks re- Salt and pepper, to taste ¼ cup cheese, your choice Prosciutto
moved, cut in half 5 eggs Pepperoni
3 serrano peppers, cut lengthwise in ¼ tsp. garlic powder Black olives
half, seeded ⅛ cup milk Artichokes
½ onion, sliced Bell peppers
TUPPERWARE 1 lb. flank steak TUPPERWARE Pineapple
½ tsp garlic, minced Spinach
Mushrooms
½ tsp, cumin
Onions
Basil
Sun-dried tomatoes
Banana Peppers
1. Place tomatillo, peppers and onion in base of MicroPro Grill. Jalapeño
2. Place cover in GRILL position and microwave on high power 10 minutes. 1. Place Tortilla in base of MicroPro Grill.
3. After it cools, place in the base of the Power Chef System with the blade attachment, place cover on 2. Place cover in GRILL position and microwave on high power 2 minutes.
and pull cord, until finely chopped. 3. Spread pizza sauce on tortilla and add toppings, sprinkle cheese on top, place cover in CASSEROLE
4. Season flank steak with garlic, cumin, salt and pepper. position, and microwave on high for 3 minutes or until cheese is melted.
5. Wipe grill clean and place flank steak base , place cover in the GRILL position, microwave on high for 5
minutes, check for desired doneness. Drain if needed.
6. Meanwhile, place eggs, garlic powder and milk into the base of the Quick Shake Container, place cover
on and shake, pour into a 8” Chef Series skillet, cooked to desired doneness.
7. Add eggs to steak and pour salsa verde over steak and eggs. Place MicroPro Grill cover in CASSEROLE
position, microwave on high for 2-3 minutes.
 Traditional Cuban Sandwich
⅓ loaf of Cuban bread hard crust (or French bread)
4 slices of ham
4 slices of braised roast pork shoulder (see Pressure Cooker Recipe) 2 (6-ounce) cans tuna, drained Sour cream dill sauce
4 slices swiss cheese ½ cup breadcrumbs ¼ cup sour cream
2 slices dill pickle, whole 2 large eggs, lightly beaten ¼ cup mayonnaise
Yellow mustard ½ cup finely chopped onion 1 tsp. dried dill weed
½ cup finely chopped celery
1 Tbsp. chopped pimento, optional
TUPPERWARE TUPPERWARE 1 Tbsp. fresh lemon juice
1½ tsp. prepared horseradish
1 clove garlic, minced
¼ tsp. pepper
Choice of buns and toppings
1. Cut your bread lengthwise into two pieces.
2. Spread mustard on the inside of each half. Layer the ham slices on one piece of bread, then top with the 1. In a large bowl, combine the tuna, bread crumbs, and egg, and stir lightly.
roasted pork, add Swiss cheese on top of the pork, and then add the pickle slices. 2. Add the onion, celery, pimento (if using), lemon juice, horseradish, garlic, and pepper, stir to combine.
3. Place the other piece of bread on top. Form the mixture into 4 patties.
4. Place sandwich in the base of the MicroPro Grill. Place cover in the GRILL position. Microwave on high 3. Place burgers in base of MicroPro Grill.
power 4 minutes. Flip, cook 2 more minutes. 4. Place cover on top of filet in GRILL position and microwave on high power 3-5 minutes
Flip over, place cover in GRILL position, microwave on high for 3-4 more minutes,
5. Combine ingredients for the sour cream sauce in a small bowl.
6. Place burgers on buns and top with sour cream sauce.

¾ lb. (250-300 g) turkey breast, cut into chunks

1 tsp. curry powder, 1 lb. (300-350 g) turkey breast, cut into chunks
salt and pepper to taste
Kosher salt and freshly ground black pepper
6 slices of ham (Parma or Serrano ham) 2 tsp. olive oil
12 dried or fresh dates, plums or apricots
1 large shallot, finely chopped (about 2 Tbs.)
6-8 skewers
1 tsp. minced fresh garlic (from about 2 small cloves)
Oil for brushing ¾ cup homemade or low-salt canned chicken broth
TUPPERWARE TUPPERWARE ¼ cup heavy cream
1 Tbsp. grainy mustard
10 oz. fresh spinach (about 6 cups), washed and stemmed
2 tsp. fresh lemon juice
2 Tbsp. finely chopped fresh flat-leaf parsley

1. Season turkey with curry and a little salt and pepper. Be careful with the salt, because the ham is salty.
2. Halve the ham slices lengthwise and one half at a time Wrap piece of dried fruit.
3. Alternate three turkey pieces and three fruit pieces each stuck on a skewer. Brush skewers with a little
oil.
4. Place half the skewers in the base of the MicroPro Grill, place cover in GRILL position, microwave for 4
minutes, flip skewers cook for additional 4 minutes, repeat with remaining skewers.
1. Season turkey with salt and pepper. Brush turkey with oil.
2. Place turkey cutlet in the base of the MicroPro Grill, place cover in GRILL position, microwave on high
for 3-4 minutes, flip cutlet over, grill for additional 3-4 minutes or until cooked thoroughly. Transfer to a
plate.
3. Add shallot, garlic, broth, cream and mustard to the base of the MicroPro Grill, stir, place cover in the
CASSEROLE position and microwave for 3-4 minutes. Add Spinach, stir, cover in CASSEROLE position,
microwave for 1-2 minutes to wilt spinach. Add lemon juice, stir.
4. Serve immediately, putting some spinach in the middle of each plate, topped with a portion of the
turkey, a spoonful of the sauce, and a sprinkling of parsley.

Cranberry Marmalade
¼ cup sweetened dried
cranberries
2 Tbsp. hot water
1 tsp. vegetable oil
1 cup thinly sliced onion
TUPPERWARE
2 Tbsp. cider vinegar
2 Tbsp. orange marmalade
Marinade Peanut Sauce
½ cup coconut milk 1 cup coconut milk
1 Tbsp. fish sauce 3 Tbsp. red curry paste
4 slices multigrain bread
2 tsp. red curry paste ½ cup chunky peanut butter
Vegetable oil
1 tsp. sugar or brown sugar ½ cup chicken stock
4 slices Havarti cheese
1 Tbsp. chopped cilantro ¼ cup brown sugar
4 oz. thinly sliced deli mesquite turkey
½ tsp. ground turmeric 2 Tbsp. of fresh lime juice
(6 slices)
Salt and freshly ground black 1 tsp. salt
Cranberry Marmalade TUPPERWARE pepper
¼ small Granny Smith apple, cut into
1 lb. boneless, skinless chicken
eight thin slices
breasts

1. Marmalade: Pour hot water over cranberries in Micro Pitcher; let stand 5 minutes.
2. Meanwhile, heat 1 tsp. vegetable oil in Chef Series fry Pan over medium heat; add 1 cup thinly sliced
onion. Cook and stir 5 minutes or until onion softens and begins to caramelize. Add cider vinegar; stir
to loosen browned bits from bottom of pan. Add orange marmalade, cranberries and any liquid from
soaking. Bring to a boil; reduce heat and simmer 1 minute. Remove from heat; cool slightly.
3. Butter one side of each bread slice.
4. Place two slices of bread butter side down in the MicroPro Grill, top each slice with half of the cheese,
turkey, marmalade and apple slices. Top with remaining cheese and two bread slices, butter side up.
5. Place cover on top of panini in GRILL position and microwave on high power 3 minutes
Flip over, place cover in GRILL position, microwave on high for 1 more minute.
1. In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin
strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refriger-
ate for up to 4 hours.
2. Remove chicken from marinade and place in the base of the MicroPro grill.
3. Place cover in GRILL position and microwave on high for 6-8 minutes or until no longer pink. Flip chicken
over.
4. Whisk together peanut sauce ingredients and pour over chicken, place cover in CASSEROLE position and
microwave for 2-4 minutes.

1 lb. zucchini, thinly sliced

2 eggs
1 cup heavy cream
1 Tbsp. cornstarch
Salt and pepper to taste
A pinch of nutmeg
¼ cup parmesan
1 cup shredded smoked gouda
TUPPERWARE

1. Place zucchini in the base of the MicroPro Grill, place cover in CASSEROLE position and microwave on
high for 5-7 minutes, drain liquid.
2. In the Quick Shake Container add eggs, cream, cornstarch and nutmeg, place cover on and shake until
well combined, pour over zucchini.
3. Sprinkle cheese over zucchini, place cover in CASSEROLE position and microwave on high for 8-10
minutes, check at 8 minutes. Add additional time as needed, in 1 minute increments.